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What's on the Smoker today?...QView

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N

nivekd

Meat Mopper
Original poster
May 26, 2012
156
13
West Jordan, Utah
Got a rack of spares (St. Louis cut) and just added a few sausages (just cause I had em). Not sure about the sides yet.

Spares and Sausage1.JPG

Spares and Sausage1.JPG


Show us what you're smokin' today...remember...No picts, it didn't happen.

Happy Sunday to all.
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Doing a rack of St Louis style ribs and a Boston Butt.  Made my own rub and used plenty on both.  Using a mop on the butt consisting of apple cider vinegar and something I've never tried in a mop apple cider beer.  Also mixed in some of my rub and some onions and Jalapenos in the mop just for fun.  I already made a modified batch of SoFlaQuer's Finishing Sauce.  I added extra brown sugar less Tony Cacheres than called for but subbed for some of my own seasoning.  Also added 4 tablespoons of Sweet baby rays to the finishing sauce.  The finished product taste so much like Tiger Sauce that I may not be buying any more tiger sauce :)   Later on I'm going to add 2 chicken breast to the equation.  This is my first smoke with this smoker so far its all going good.

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I've got a 10 pound Choice Sirloin Tip going right now. Been on for an hour and I just added the beef broth to the roasted veggies as per Chef JimmyJ's Au Jus recipe. This should be real good! Going to throw some corn on the cob on later and cook up some mashed potatoes. I'm going to turn half of the Au Jus into gravy for the potatoes and keep the rest of it for French Dips after I slice up the leftovers real thin!

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After 6 hours and a 45 minute rest it looked like this:

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Today, I have a 7.64 pound brisket slowly smoking at roughly 235 degrees. It spent the night in the fridge, enjoying a nice dry rub. Dinner is scheduled for about 8 pm, just after my wife gets home from work.

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I tend to cook by the seat of my pants...whatever I got, I use. I had half a bag of forzen ore-ida diced potatoes and decided to do something with em.
  • half bag of frozen ore-ida diced potatoes
  • two slices of a large onion, diced
  • half a jalapeno, seeded and membrane removed, diced
  • two cloves of garlic, diced
  • two sausage links, cut into 1/2" pieces (I smoked some links with my ribs)
  • your farvoite rub
  • 1 cup of shredded cheese, I used cheddar...all I had
Sweat the onion, garlic and jalapeno in a skillet with EVOO until onion is translucent. Add sausage and cook for another five minutes, set aside. Throw potatoes in a skillet with a little butter and cook til thawed and a little browned (throw some rub on to your liking). Mix in onion, garlic, jalapeno mixture. Put every thing in an aluminum pan and sprinkle with half the cheese. Smoke for about 1.5 hours. Pull and sprinkle the remaining cheese. Haven't tried it yet (still cookin') but it should be good. I'll let ya know.
 
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