Here we go again. I always smoke a lot of food for Thanksgiving, and this year is no different. The goal for our dinner, which begins around noon and goes until the last person leaves. My menu this year got one item shorter, my brother is bringing the ham so I don't have to cook it.
So my remaining menu consists of brisket, baby back ribs, pulled pork, ABTs, moink balls and smoked mac & cheese. It sounds like a lot, but it's just about maximizing the cooking time.
Here's where the food will end up (old picture from when I got the smoker).
So, we had a sale a couple of months ago, briskets for $2.99/lb limit 1 per day and I stocked up.
I got a friend that says he injected his brisket with Tony Chachere's Creole Praline Honey Ham and said it was great, so I'm giving it a shot. Here's the brisket trimmed, injected and rubbed up.
I covered the trimmed fat with the marinade and rub also. This will go on the shelf above the brisket to drip on it during the cook.
Here's a couple of 8lb pork shoulders.
Now those have all been on for awhile and this is what I like to see when I look at the temperature. Luckily we're about 40 here right now with very little north wind.
Using the stoker I can get some sleep tonight and it will let me know if my temps get too high or too low. Ribs will go on in a couple of hours, everything else will go on when the ribs come off and with a little luck the brisket, pork and sides will all come off together to be packed for transport.
More to come as the night progresses.
Here's where the food will end up (old picture from when I got the smoker).
So, we had a sale a couple of months ago, briskets for $2.99/lb limit 1 per day and I stocked up.
I got a friend that says he injected his brisket with Tony Chachere's Creole Praline Honey Ham and said it was great, so I'm giving it a shot. Here's the brisket trimmed, injected and rubbed up.
I covered the trimmed fat with the marinade and rub also. This will go on the shelf above the brisket to drip on it during the cook.
Here's a couple of 8lb pork shoulders.
Now those have all been on for awhile and this is what I like to see when I look at the temperature. Luckily we're about 40 here right now with very little north wind.
Using the stoker I can get some sleep tonight and it will let me know if my temps get too high or too low. Ribs will go on in a couple of hours, everything else will go on when the ribs come off and with a little luck the brisket, pork and sides will all come off together to be packed for transport.
More to come as the night progresses.
