Do you feel the need to feed armies every weekend?
Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
Yesterday I smoked an 8 lb. butt for my oldest daughter's baby shower next weekend. Vacuum sealed and will freeze then thaw Saturday morning. While I was at it I threw a couple racks of BB's on for dinner for me and my girls...
I really need to start taking pictures, just typing words does NOTHING for effect ......
I really need to start taking pictures, just typing words does NOTHING for effect ......
· 8lb brisket
· Took it out and put a rub on it about 10 hours before smoking it, wrapped it in plastic wrap. Then, right before I put it on the smoker, did another layer of rub.
· I used Oak Charcoal briquettes to start the fire, and had Kingsford all around the hot coals for the continued heat.
· I used 4 hockey puck/ baseball sized chunks of Hickory for the wood smoke.
· Let it cook for just over 8 hours at 240-250
· Then rest in cooler for 2 hours.
Looks great! Well done, sir.
· 8lb brisket
· Took it out and put a rub on it about 10 hours before smoking it, wrapped it in plastic wrap. Then, right before I put it on the smoker, did another layer of rub.
· I used Oak Charcoal briquettes to start the fire, and had Kingsford all around the hot coals for the continued heat.
· I used 4 hockey puck/ baseball sized chunks of Hickory for the wood smoke.
· Let it cook for just over 8 hours at 240-250
· Then rest in cooler for 2 hours.
Damn look at that bark. Yummy.
· 8lb brisket
· Took it out and put a rub on it about 10 hours before smoking it, wrapped it in plastic wrap. Then, right before I put it on the smoker, did another layer of rub.
· I used Oak Charcoal briquettes to start the fire, and had Kingsford all around the hot coals for the continued heat.
· I used 4 hockey puck/ baseball sized chunks of Hickory for the wood smoke.
· Let it cook for just over 8 hours at 240-250
· Then rest in cooler for 2 hours.
Man, it was good! The trick to the pretty bark color for me was adding some brown sugar to the rub
Are you using any mop sauce?
still needs another 4-5 hours.. but.. its getting there...
Does this cook the up the same as store bought pork shoulder or is it leaner? Would love to see pics of it pulled.
still needs another 4-5 hours.. but.. its getting there...
Think I'm going to smoke a couple of racks of SLR's Sunday to enjoy while watching the games. Gonna do one traditional with homemade rub and sauce and I found a recipe for Korean style ribs I'm thinking about trying.
Hopefully pictures to come..............
Hopefully pictures to come..............