Happy Thanksgiving to all.
I am doing a 6 lb Prime Rib, 13 lb Packer Brisket, two 8 lb Pork Butts, and a 16 lb Turkey for today's meals.
Prime Rib - Rubbed with Worchestersire sauce, kosher salt, fresh ground black pepper, secret seasoning (friend makes it for me, but willl not give me the recipe), and a lil bit of Montreal Steak seasoning. Smoking with a mix of Pecan & Cherry wood. Taking to an internal temp of 125 then foiling and resting in cooler packed with towels for 15 minute transport plus 1+ hours wait til meal time.
Brisket - rubbed with dijion mustard and Jeff's rub, vac sealed over night. Will sear on the grill SmokyOky style. Then smoke with a mix of Hickory & Oak woods.
Pork Butts - rubbed with dijion mustard and Jeff's rub, vac sealed over night. Smoking with a mix of Hickory & Oak woods.
Turkey - Brined 24 hours with a special secret recipe from a member here (Thanks! - you know who you are), lightly injected with a creole butter garlic sauce, rubbed with EVOO and spices. Grilling this one, but smoking with a hint of Apple & Cherry wood chips placed in a cast iron smoker box.
Edit: No pictures of Turkey, they sliced it and ate it before I got any pictures - Sorry!
Prime Rib just going in the smoker:
Prime Rib 2 hours in to the smoke: Pit temp 275-285, Meat temp 100. Finished to 125 in 2hrs 50 min.
Brisket & Butts just pulled from fridge and coming up to room temp for 1 hour:
Brisket & Butts going on the smoker: lightly seared brisket - to afraid that the rub would brun to a crisp. Pit temp 215
Brisket & Butts after 10 hours
Brisket before foiling and resting in cooler
I am doing a 6 lb Prime Rib, 13 lb Packer Brisket, two 8 lb Pork Butts, and a 16 lb Turkey for today's meals.
Prime Rib - Rubbed with Worchestersire sauce, kosher salt, fresh ground black pepper, secret seasoning (friend makes it for me, but willl not give me the recipe), and a lil bit of Montreal Steak seasoning. Smoking with a mix of Pecan & Cherry wood. Taking to an internal temp of 125 then foiling and resting in cooler packed with towels for 15 minute transport plus 1+ hours wait til meal time.
Brisket - rubbed with dijion mustard and Jeff's rub, vac sealed over night. Will sear on the grill SmokyOky style. Then smoke with a mix of Hickory & Oak woods.
Pork Butts - rubbed with dijion mustard and Jeff's rub, vac sealed over night. Smoking with a mix of Hickory & Oak woods.
Turkey - Brined 24 hours with a special secret recipe from a member here (Thanks! - you know who you are), lightly injected with a creole butter garlic sauce, rubbed with EVOO and spices. Grilling this one, but smoking with a hint of Apple & Cherry wood chips placed in a cast iron smoker box.
Edit: No pictures of Turkey, they sliced it and ate it before I got any pictures - Sorry!
Prime Rib just going in the smoker:
Prime Rib 2 hours in to the smoke: Pit temp 275-285, Meat temp 100. Finished to 125 in 2hrs 50 min.
Brisket & Butts just pulled from fridge and coming up to room temp for 1 hour:
Brisket & Butts going on the smoker: lightly seared brisket - to afraid that the rub would brun to a crisp. Pit temp 215
Brisket & Butts after 10 hours
Brisket before foiling and resting in cooler