What are you grilling/smoking?

[MikeNice]

Half a rack with Harissa sauce for that Moroccan flavor, a half rack with Piri Piri seasoning, and a whole rack with Brazilian marinade will hit the smoker if the weather holds out.

Using a 2:1 mix of Pecan and Mesquite wood.

 

[MikeNice]

I didn't have enough wood and had to finish them in the oven. They got a bit too dry.

 

[Texican]

View attachment 184409
I didn't have enough wood and had to finish them in the oven. They got a bit too dry.

Been there before. When that happens, or when you just need the meat to hurry the hell up, I always Texas Crutch it: double wrap in a tight foil pouch with a little liquid in there. Will get done fast and be super tender.

 

[Rupe]

Burgers and brats tonight. The larger ones are homemade cheddar and chive.

Sent from my iPhone using Tapatalk Pro

 

[Capn_Jackson]

Father-in-law wanted brisket for his birthday. I always love doing a brisket. Couple of sausage links on the top rack, too.


Overshot it just a little, but still juicy and delicious. I’d rather over-cook a brisket than under-cook!

 

[Capn_Jackson]

Smoking a couple great sets of bird boobs!

 

[Boudie]

Just got back to town, Saturday if the weather holds I'm smoking a couple of chuck roasts and a ham for late Thanksgiving dinner.

 

[Boudie]

Only pic is an in-process image. So tired I didn't get the final product. That's what happens when you sit 5 hours on a hard pew waiting for the train and then another 17 hours bouncing around in coach.

I smoked the chuck roast and ham for about 3 hours then wrapped and placed in a 225 oven until dinner time. Everybody raved about the chuck roast and the ham is always good.