Easter weekend smoke ( part 2 )

kennymn

Meat Mopper

Original poster

Mar 22, 2006

156

10

ALBERTVILLE MN

• Apr 13, 2009

• #1

Can you see my pic's now ? If so THANKS Bassman and Cajunsmoke for your help .

6 - racks ready for rubbing

smoking with hickory for 2 hrs.

foiled for 2hrs.with apple juice

cut up ready to eat

 

irishteabear

Master of the Pit

OTBS Member

SMF Premier Member

Sep 22, 2008

4,185

14

Downingtown, PA

• Apr 13, 2009

• #2

Yes, we can see your qview now.

Nice job. They look delicious.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Apr 13, 2009

• #3

Great looking ribs.

What's that on the top rack?

 

kennymn

Meat Mopper

Original poster

Thread starter

Mar 22, 2006

156

10

ALBERTVILLE MN

• Apr 13, 2009

• #4

thanks Irishteabear for your reply , now I need a stiff drink to celebrate

 

kennymn

Meat Mopper

Original poster

Thread starter

Mar 22, 2006

156

10

ALBERTVILLE MN

• Apr 13, 2009

• #5

that's a eye of round roast that I had in the freezer for a year and I needed to something with it so I put it on and layed bacon over it because it didn't hve any fat on it . Put it into the fridge for a later meal .

 

kennymn

Meat Mopper

Original poster

Thread starter

Mar 22, 2006

156

10

ALBERTVILLE MN

• Apr 14, 2009

• #6

eye of round roast and bacon strips for cover

smoked for 5 hr @ 230 deg. internal temp 140 deg.

probably will slice it for sammies

 

pignit

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Nov 3, 2008

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28

Lookin at the Great Smoky Mountains

• Apr 14, 2009

• #7

Shweeeet!

 

benjaminr

Meat Mopper

Apr 13, 2009

264

10

Carbondale, IL

• Apr 14, 2009

• #8

Looking delish!