We have a new Director at work and she's meeting with a few of us each week for lunch to establish a "get-to-know-you" relationship. For my group luncheon I volunteered to smoke some meats and was met with agreement (which makes me love this hobby even more), so the menu was planned:
Couldn't fit everything on the smoker at once so did the smoke in batches. Started the chuck roasts on the smoker then had to get the ribs on to make sure I wasn't up too late getting the stuff ready. Pulled the chuck roasts off the smoker and placed into the oven (a first time sin for me) to continue the slow cook at 250 deg. to an internal temp of 200.
Ribs got a 6 hour bath smoke and didn't use either the 3-2-1 or 2-2-1 methods. Just left them on the smoker for 6 hours and took them off. Spritzed them every hour with a mixture of cherry and apple juice.
Threw the chicken on and it started to POUR RAIN outside. The little ecb stood up to the showers (it was pulled under the little awning on my porch) and is finishing up the chicken now.
Wood used was a mixture of apple/cherry. Hope people at work enjoy it!
Here's a link to the pics:
http://s246.photobucket.com/albums/gg110/jackson317/barbeque/Smoke for co-worker luncheon/
Will update the album when the beef and chicken are pulled. Thanks for taking a peek!
I rubbed the ribs and roasts overnight with Jeff's rub and left them to sit in those spices for 12+ hours. Brined the chicken for 6 hours with Tips Slaughterhouse Brine (my staple), rinsed, then rubbed with Jeff's rub underneath the skin on the breasts, back, and legs.
Couldn't fit everything on the smoker at once so did the smoke in batches. Started the chuck roasts on the smoker then had to get the ribs on to make sure I wasn't up too late getting the stuff ready. Pulled the chuck roasts off the smoker and placed into the oven (a first time sin for me) to continue the slow cook at 250 deg. to an internal temp of 200.
Ribs got a 6 hour bath smoke and didn't use either the 3-2-1 or 2-2-1 methods. Just left them on the smoker for 6 hours and took them off. Spritzed them every hour with a mixture of cherry and apple juice.
Threw the chicken on and it started to POUR RAIN outside. The little ecb stood up to the showers (it was pulled under the little awning on my porch) and is finishing up the chicken now.
Wood used was a mixture of apple/cherry. Hope people at work enjoy it!
Here's a link to the pics:
http://s246.photobucket.com/albums/gg110/jackson317/barbeque/Smoke for co-worker luncheon/
Will update the album when the beef and chicken are pulled. Thanks for taking a peek!
