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What Are You Smoking For The Holidays????

post #1 of 21
Thread Starter 
Just wanted to find out what you guys and gals are throwing on the pit for Christmas and New Years. This weekend I am smoking 7 briskets and 5 pork shoulders.

Merry Christmas to all!!!!
post #2 of 21
Turkey an a couple pastrami
post #3 of 21
Thread Starter 
I've never done salami. What is the recipe/ procedure??
post #4 of 21
Nothing for Christmas ... Will probably throw something on at New Year
post #5 of 21
My family is pretty well spread out around the state, so as the single unattached member, I will be traveling to visit everyone on Christmas.

My company gave me a good looking 12lb turkey yesterday that I plan to brine and smoke up on New Years Eve. On New Years day I plan to do absolutely nothing but gorge myself into oblivion along with a VERY ample supply of ice cold beer and watch every single NFL and college bowl game on TV. In fact, I will have a well stocked cooler sitting next to my favorite chair, so that the only time I'll need to get up will be to pee and make room for MORE beer!

Molly, my ever faithful canine companion will be there to keep me company and guard the smoker. She's the perfect holiday companion cause she never gets mad or tells me that there are, in fact, OTHER things to drink besides beer. She won't hog the TV remote because she actually likes sports. And as long as I share a few tasty turkey scraps, she'll lay quietly at the base of my chair and keep my feet warm!

Now, I don't know about y'all, but that's gotta be a great holiday in anybody's book!

post #6 of 21
Lots and lots of jerky and probably some poultry and pork as well.
post #7 of 21
Found a half box of Don Tomas Special addition stogies in an older humidor I had stashed. If I can get them up to 72% humidity by then, that's what I'm smokin!

Merry Christmas all!
post #8 of 21
Nice find! I have an authentic Montecristo Habana Cuban figurado that's calling my name! Straight from Belgium so I don't doubt its origin. Other than that, a turkey and 2 hams.
post #9 of 21
I got a few racks of ribs and a whole beef tendeloin thats geting smokey for Christmas
post #10 of 21
Some ribs and my first turkey!!
post #11 of 21

what i'm smokin for the holidays

i cleaned out the freezer and i have 3, 3# pork loins, 2 sirloin tip roasts and if i go to walmart tonite gonna pick up a brisket..the loins i will do all differently, the sirloins i preseasoned before i vac-paced them. had to make room in the freezer for the 40# of bone-in loin i just got from giant eagle
post #12 of 21
I have the normal prime rib to do for christmas eve it has been in the dry age in the fridge for 5 days now he is 15.38 lbs
post #13 of 21
Hello all, I haven't had time to visit with you fine folks for a while with the ice storm we had a couple weeks ago and getting ready for the holidays. Found this thread and thought I would let you know what I am smoking in the next week as I am on vacation. Currently I have two briskets, 6 whole loins, 12 slabs of pork ribs and 12 lbs. of canadian bacon waiting for the TBS. Also have 2 honey cured ham halves waiting in the fridge at work to be kissed with the TBS for a company party next Friday. Don't know what I am going to do with my spare time for the next week. LOL..
post #14 of 21
Smoking a 12 lb turkey , 5 lb pork loin , 2 fatties today for Xmas Day . One problem though we have a SNOW STORM TODAY PDT_Armataz_01_33.gif . Went to plan " B " moved the smoker into the garage and the car and pickup out , pixs to follow .
post #15 of 21
I'm smoking a brisket and a pork butt for tomorrow nights extended family pot luck Christmas get togather/dinner. Christmas day I'm smoking a beef rib roast for my wife and I. I havn't decided what to do for New Years yet. I'm sure I'll come up with something.

post #16 of 21
I feel humbled.

I am not doing anything major and it will be spread around as it goes. Nine turkey legs are ready to go into a teriaki and garlic brine.

I am gonna put a little kiss of smoke on a pre-cooked sprialed ham. Do up about 40 ABTs, and a salmon fillet to serve as snacks.

A couple of fatties (maybe with the same filling as the ABTs or the boiled egg trick (Depends on materials on hand)

The main course is not smoked, I am doing stuffed cabbage in the big electric roaster. Some folks call them (ha-lube-ka) or (gah-wum-pee) depending on their roots. I grew up calling them "Pigs in the blanket" but that name fits about 20 other dishes too!

I may try to smoke a few deviled eggs, but I already have a gallon jar full of pickeled eggs that I will be making deviled eggs out of.

Whew! I think that smoking one giant chunk of meat would be easier than all of the prep work for the little snacks

After things settle down I hope to do a few versions of bacon and pastrami but the fridge is too full of other stuff right now to be taking up much room with more brine buckets!
post #17 of 21


I smoking 5 turkeys to bring to our AA sober newyears dance
post #18 of 21
Im doing 2 briskets tonight for our Christmas party tomorrow night. Tom Thumb has briskets on sale for $.88 lb. Thats a heluva deal. Limit 1 per customerPDT_Armataz_01_07.gif. Thats ok, I just made 3 different trips.PDT_Armataz_01_28.gif

Heres a pic of them about 2 hours in. 12 lb'er on the left, 16 lb'er on the right.

Also making some ABT's, but Im not sure they will make it to the party. I tend to keep snackin on them.PDT_Armataz_01_11.gif
post #19 of 21
@ Low&slow

Why did you stop at only 3? Did they run out? $1.25 is about as cheep as I remember seeing them.

Juuuuuust giving you greif!PDT_Armataz_01_18.gif

I don't know if I would have bought them out or not?

Got off to a late start and finally got the turkey legs and salmon into the brine

Simple Brine

Gallon of water
cup of kosher salt
cup of brown surgar
2 Table spoons of garlic powder
1 Table spoon of Cavenders Greek seasoning
3/4 cup teriaki sause (Garlic flavored)
Heat to dissolve, and then cool before use

Put the fish (two half pound fillets) into a large Ziplock bag with 3 cups of the brine and squeezed out the air.

Put 9 legs into a flat tub with a lid, covered with the brine and into the fridge.

I figure on about 12 hours or a good overnight for both the fish and the legs. I am not really doing this to perserve the meat, just for flavor. The fish will get a pepper and dill sprinking and the legs.....depends on my mood, maybe lime or apple juice or more teriaki, maybe just the smoke.

Sorry the camera is out in the van. Nobody wants to see meat just soaking there anyways. Action pics tomorrow!
post #20 of 21
No smoke involved here, but I am making some "biltong", which is a kind of dried meat that originated in South Africa. Pics will come later, but I hung it last night to begin the drying process.
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