- Aug 6, 2017
- 2,126
- 2,268
I've smoked prime rib & Turkeys over the years and everyone loved them but I decided to stick with what I know and this year was BBQ!
Prime whole packer with a couple of select points. Just used course kosher salt & black pepper on the Prime whole packer and added a layer of Heath Riles Beef rub on the select points. Pan of tallow for the wrap & rest. Smoked these the day before.
Ready for the wrap in pink butcher paper.
While cooking the briskets I decided to wet brine the chickens.
Simple brine - 1 1/2 gal water, 1 cup course kosher salt, 1 cup brown sugar, 1/4 cup Killer hogs BBQ rub, 1/2 gal of ice. Into the fridge for an overnight soak.
Pulled the briskets and placed them in an oven to hold until the party @ 150°
Party day! Time to cook these yard birds! These Chickens were a big surprise to many. They didn't realize how much difference a wet brine can make. Juicy & tender. Cooked over charcoal with Cherry & Oak chunks and a nice layer of Heath Riles Chicken Rub. They turned out perfect!
It would not be a holiday around here without the double smoked spiral ham and some smoked cream cheese!
Grandson and I started a new tradition. Every year several of the marinas around here have their "burning of the socks" events to bring in the lake season. From now on, Hot rod & I will have the annual burning of the boxes. I swear I've never seen so many boxes as we had this year.
Briskets were on point! Ham never disappoints and those chickens were gone fast!
I made a plate after everyone was served and my plate is lame but the only shot I got.
It was an awesome gathering of family & friends. Everyone went home with boxes full of great food and Dirty Santa is always wild at our parties. If you're not stealing someone else's gift, are you really playing Dirty Santa?!?
I hope everyone in the SMF community had a good holiday and best wishes for 2026.
Prime whole packer with a couple of select points. Just used course kosher salt & black pepper on the Prime whole packer and added a layer of Heath Riles Beef rub on the select points. Pan of tallow for the wrap & rest. Smoked these the day before.
Ready for the wrap in pink butcher paper.
While cooking the briskets I decided to wet brine the chickens.
Simple brine - 1 1/2 gal water, 1 cup course kosher salt, 1 cup brown sugar, 1/4 cup Killer hogs BBQ rub, 1/2 gal of ice. Into the fridge for an overnight soak.
Pulled the briskets and placed them in an oven to hold until the party @ 150°
Party day! Time to cook these yard birds! These Chickens were a big surprise to many. They didn't realize how much difference a wet brine can make. Juicy & tender. Cooked over charcoal with Cherry & Oak chunks and a nice layer of Heath Riles Chicken Rub. They turned out perfect!
It would not be a holiday around here without the double smoked spiral ham and some smoked cream cheese!
Grandson and I started a new tradition. Every year several of the marinas around here have their "burning of the socks" events to bring in the lake season. From now on, Hot rod & I will have the annual burning of the boxes. I swear I've never seen so many boxes as we had this year.
Briskets were on point! Ham never disappoints and those chickens were gone fast!
I made a plate after everyone was served and my plate is lame but the only shot I got.
It was an awesome gathering of family & friends. Everyone went home with boxes full of great food and Dirty Santa is always wild at our parties. If you're not stealing someone else's gift, are you really playing Dirty Santa?!?
I hope everyone in the SMF community had a good holiday and best wishes for 2026.
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