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Anyone on here smoking anything this weekend.

Discussion in 'Wisconsin Members' started by CombatBarbecue, Dec 8, 2018.

  1. CombatBarbecue

    CombatBarbecue Smoke Blower

    Cold day out there, anyone one got anything going?? Suns out so would be a nice day. You all have a great weekend. Stay safe out there..Smoke ON!

    ! CharBroil Pic.jpg
  2. Oops
  3. nkpal624

    nkpal624 Fire Starter

    I will be smoking my first pork butt and making some pulled pork out of it on Sunday. It will be cold out but hopefully at least stay clear.
  4. barefooter

    barefooter Newbie

    Resized_20181208_081141_3036.jpeg Goose pastrami
    meatallica likes this.
  5. Braz

    Braz Smoking Fanatic SMF Premier Member

    I will be smoking a small brisket flat tomorrow after it comes out of the sous vide bath and spends the night in the refer. Temps will be in the 20's all day here.
  6. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Plan to make some ABTs and smoked mac n cheese tommorrow. Figured they'd be a good change up for a sunday dinner :)

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    Cheese and salt for Xmas presents!
    CombatBarbecue likes this.
  8. Today I'm giving the buttermilk brine a try with some LARGE turkey theighs.
  9. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I'm waiting for the pictures on them :)
  10. My new phone just came yesterday. I'll have to test it

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    Don't forget the hot sauce in that buttermilk!
  12. Emulsified some of Jeff's rub into the brine and then I'll coat them in rub before smoking.
    Pic is of my modified ECB.
    Question - should I oil the theighs before applying the rub?

    Attached Files:

  13. CombatBarbecue

    CombatBarbecue Smoke Blower

    Sounds delicious good luck. Post some pictures.
  14. CombatBarbecue

    CombatBarbecue Smoke Blower

    Smoked mac and cheese, NICE!
  15. meatallica

    meatallica Meat Mopper SMF Premier Member

    Venison bologna drying overnight, to be smoked tmrw

    Attached Files:

    CombatBarbecue likes this.
  16. smokin peachey

    smokin peachey Smoking Fanatic OTBS Member ★ Lifetime Premier ★


    60 lbs of bacon

  17. Lesson learned. Just say no to oak and either reduce brine time or use 1/2 the salt.
    Otherwise it was tender and juicy.

    Attached Files:

    CombatBarbecue likes this.
  18. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Aye, saw a recipe posted here using cottage cheese, gotta try it!

    As for all the beef n stuff..I'd eat it. :P
  19. SlickRockStones

    SlickRockStones Smoke Blower

    650383D3-DA4E-4960-B3C6-4DB718960C32.jpeg Tri tip tonite.
  20. nkpal624

    nkpal624 Fire Starter

    The pork butt has been going for a couple of hours now. This picture is from when I first put it on. I will send a final picture when it's all set. In about twenty minutes I'll be firing up some chicken wings for lunch while we wait.