HELP! It's 10:40 a.m. What Can I Smoke? UPDATED with Q-View!

scdigger

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Original poster

Sep 5, 2012

42

11

Anderson, SC

• Aug 9, 2013

• #1

OK....I've done no prep...no brining, no rub sitting on meat overnight, nothin' it's getting close to midday...

What can I run out and go get and prep and get smoking for tonight! Help! Quick! Suggestions?

Greg

 

pc farmer

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• Aug 9, 2013

• #2

Pork loin, ribs, or chicken

 

radio

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Jul 28, 2013

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S.W. Mo

• Aug 9, 2013

• #3

Sausages of some kind also.  I've even had some awesome smoked hamburgers, so that's a couple more ideas for you.,  Good luck and happy smokin'
 

 

pc farmer

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• Aug 9, 2013

• #4

meatloaf

 

foamheart

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Apr 4, 2013

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• Aug 9, 2013

• #5

Ribs and Chicken would be my first thought. Both are easy if you don't get carried away so you have plenty of time. About 5 hours om rins, and less than 3 for chicken. I did a chicken last night so tonight its Red beans and Rice with big, really big pieces of fresh smoked bacon instead of sausage or andouille. My arteries are all talking about the big party tonight!

 

jarjarchef

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• Aug 9, 2013

• #6

c farmer said:

Pork loin, ribs, or chicken

Click to expand...

X2

Tri tip, strip loin, prime rib............

 

bama bbq

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Sep 24, 2011

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Rocket City (Huntsville) AL

• Aug 9, 2013

• #7

x 2 for RIBS! 

 

up in smoke

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Jul 12, 2006

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Trimble, Alabama on the water at Smith Lake

• Aug 9, 2013

• #8

pretty much anything short of a brisket or butt....how about hot smoked salmon, country style ribs or a nice pork tenderloin...?

 

dirtsailor2003

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• Aug 9, 2013

• #9

Pizza! Fatty! Mac and cheese!

 

scdigger

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Original poster

Thread starter

Sep 5, 2012

42

11

Anderson, SC

• Aug 9, 2013

• #10

OK! I went with chicken quarters...can get a good 3 hour soak in apple cider vinegar, let rub sit for an hour, then on to the smoker. Thanks for the input guys!

GT

 

smoking b

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• Aug 9, 2013

• #11

Lots of good ideas here! Just about anything that's not a big, thick cut of meat will be done in time for you 

 

smoking b

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Middle of Nowhere, South Central PA

• Aug 9, 2013

• #12

scdigger said:

OK! I went with chicken quarters...can get a good 3 hour soak in apple cider vinegar, let rub sit for an hour, then on to the smoker. Thanks for the input guys!

GT

Click to expand...

Those will cook plenty fast for you 

  Have fun with your smoke & make sure to take some pictures for us 

 

wjordan52

Meat Mopper

Sep 1, 2011

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NC

• Aug 9, 2013

• #13

Good luck! (and don't forget to take pics).

 

kranders

Fire Starter

Jul 7, 2013

55

11

Santa Maria, on the Central Coast of California

• Aug 9, 2013

• #14

I have had great success without brining, rubbing or sitting, just a little SPOG and let the meat and smoke flavor speak for itself.

 

• 

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scdigger

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Original poster

Thread starter

Sep 5, 2012

42

11

Anderson, SC

• Aug 9, 2013

• #15

OK guys! Here's the result!!!

Everything was on the quick...

8 chicken quarters

Marinated in Apple Cider Vinegar for 3 hours.

Rubbed with McCormick Apple Wood Rub (I know store bought, but I had to use what I had to use)

Sit in Fridge for one hour.

On the smoker (apple wood chunks) at 4:30. Temp holding steady at 230-35.

First beer.

Spritzed with apple juice at 45:00 minutes

Second beer.

Again after an hour and half.

Third beer.

Went in to check internal temps after two hours...ranging 172-180 internal temp!

Off the smoker!

Ready to eat!!!! Fourth and maybe fifth beer coming!

photo.JPG

• scdigger
• Aug 9, 2013

 

Last edited: Aug 9, 2013

pc farmer

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• Aug 9, 2013

• #16

Looks great.

 

gone4nc

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FREDERICK CO. MARYLAND

• Aug 9, 2013

• #17

Boy oh boy , they look incredible. Good choice.

 

Last edited: Aug 10, 2013

dirtsailor2003

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Bend Oregon

• Aug 9, 2013

• #18

Great looking quarters!

 

kranders

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Jul 7, 2013

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11

Santa Maria, on the Central Coast of California

• Aug 9, 2013

• #19

looks great! Have a beer for me....or maybe I'm having one now for you!

 Enjoy 

 

rp ribking

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Northern, Indiana

• Aug 9, 2013

• #20