So what's everyone smoking this weekend?

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I'm thinking chicken wings and legs, 2 racks of ribs and a large cut of broil this Sunday. It's also going to be my first time smoking meat so wish me luck!

-Yanni
 
Just bought 14lb brisket ($1.67lb@Kroger), 2 racks of St. Louis ribs, and had the butcher slice round for jerky. So, I'm going to try to do jerky in the vertical part of my smoker while cooking the brisket. Then go for the 3-2-1 method on ribs at the right time.

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Great price on the brisket...
Being up in Michigan brisket is not real common and all I find at Kroger's are cryovac flats for $8.00 or more a pound.
I wish I could get them for that.price...
Even at the restaurant supplier I'm.paying $2.50 and unless it is a holiday weekend the selection is poor at best.
Happy brisketing.
Walt
 
Not so sure the smoker is going to get lit this weekend... But I am going to grind up about 40 lbs worth of butts and make a run of snack sticks... haven't made up my mind yet on flavors... have to pull the spices out and see what all I have...

Everybody enjoy the weekend and eat a plate full for all of our service men/women ...
 
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Pork butt is on now for an all night smoke. Gotta hit the hay to get back up at 1 and pour some water in the wsm.
Night all and God bless those that made the ultimate sacrifice.
 
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Since I'm out of town, my buddy is smoking a butt for Monday. I'll smoke some thighs Monday morning and heat up some of my many sausages. That should be enough variety.
 
Wishing all a very safe and memorable Memorial Day, A salute to all the families and friends that have lost loved ones who made the ultimate sacrifice to preserve our freedoms.

That being said, I am doing 2 tri-tips. They smoke fairly fast and have always turned out great. Getting ready to apply the rub and will do the smoke in the morning. Enjoy all.
 
A fatty. I am having a hell of a time trying to get the temp down to 225. I did it before without any problem. But I think I screwed up. I scraped the bottom of the bowl clean for the first time and now my lower vent doesn't set tight against the bowl. I've got it closed and the top vent barely open and the temp is 270 on a fatty.
 
A fatty. I am having a hell of a time trying to get the temp down to 225. I did it before without any problem. But I think I screwed up. I scraped the bottom of the bowl clean for the first time and now my lower vent doesn't set tight against the bowl. I've got it closed and the top vent barely open and the temp is 270 on a fatty.
 
A fatty. I am having a hell of a time trying to get the temp down to 225. I did it before without any problem. But I think I screwed up. I scraped the bottom of the bowl clean for the first time and now my lower vent doesn't set tight against the bowl. I've got it closed and the top vent barely open and the temp is 270 on a fatty.

I wouldn't stress it too much. I just smoked a fatty along side some chickens @350. Both turned out great but the fatty was the star of the show
 
8# butt today. Just yesterday the forcast was for rain. This morning that all changed to cloudy in the 70s. Go figure. Rushed out and bought a butt and it was in the offset by 11. It's stalled at 174 right now, but I think it'll be ready to pull by 7 or so. Tomorrow they're calling for thunderstorms. We'll see. I have belly to do something with, anyway.
Planning wings and corn for Monday.

Give a prayer for the troops and veterans.
 
Decided on St. Louis cut ribs since they were on sale for $1.69/lb.-I bought 4 racks. Those will go on around 7am tomorrow. Doing cowboy beans and will put some wid hog sausage on the grill for appetizers.
 
We have only Sunday to fire up smoker, worked today, and have to on monday ..............  so, we decided to do 1 rack of baby backs, and 1 pork tenderloin, and 1 fattie, and a small batch of beans 
 
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