I don't know how I let this happen...... Update...The freezer is stocked...at least for a little whi

[s2k9k]

My freezer is getting empty! I'm out of Pulled Pork and Brisket and am getting dangerously low on Chicken and Pastrami. How did I ever let this happen? I guess I eat to much!

So what do you do when your freezer gets empty?

Hmmmmm?

Oh yea, fill up the smoker!

I decided with the price of propane and how much it takes for a "low and slow" I'm not going to fire up the smoker anymore unless it is FULL! So I've been hitting the sales this week and I ended up with 62 pounds of meat:

9# Boston Butt X2

12# Brisket

4.5# Wings

4.5# Drumsticks

9# Turkey Breast

4# Bottom Round  X2(in a brine/cure)

3# Turkey Roast X2

I also have about 5# of Chicken Thighs (not pictured) in the freezer I think I'm going to wrap in bacon for some deserts.

So Saturday the Butts, Brisket and Chicken will be filling up my GOSM. I'm going to rub it all down tonight and let it absorb the succulent spices for a day before it all soaks up the smoke. 

Stay tuned for more Q-view as things progress.

The Turkeys and Bottom Rounds are for next weekends "Pastrami Experiment". I'm going to try a few different things with them so tune in next weekend for that.

 

[rbranstner]

Sounds like a good time. I have the opposite problem as you. My two freezer are full to the gills and I need to start eating more meat. It seems I always smoke all this meat and then we never end up eating it. I'm not sure why.

 

[scarbelly]

Lets get this show rolling !! 

 

[terry colwell]

With meat prices on the rise it's harder and harder to stay stocked up. When beef brisket runs 4.68 a pound it gets hard. Seems like $4.58 is the grocery stores favorite number now.. They use it on everything anymore. Chuckies and brisket as much as roast,, I just don't understand..

 

[slownlow]

Lets get this show rolling !! 

 

[s2k9k]

With meat prices on the rise it's harder and harder to stay stocked up. When beef brisket runs 4.68 a pound it gets hard. Seems like $4.58 is the grocery stores favorite number now.. They use it on everything anymore. Chuckies and brisket as much as roast,, I just don't understand..

I agree Terry, that's why I am always looking for sales. My weekly diet is usually determined by the grocery stores sales ads. 

 

[s2k9k]

Lets get this show rolling !! 

 

Sorry guys but you're gonna hafta wait, but I did give you something to help tie you over.

 

 

[s2k9k]

OK I got the Butts and Brisket rubbed and ready.

18lbs of Boston Butt, I rubbed one with EVOO and Tony Chacharre's Creole Seasoning and the other with EVOO and Bad Byron's Butt Rub:

12 lbs of Brisket rubbed with Lea & Perrins Thick Whostey and Monteal Steak Seasoning:

They are all wrapped up and resting in the fridge waiting for the weekend:

Stay tuned, there's a lot of chicken coming up.....

 

[smokinhusker]

I have the opposite problem...both freezers are full! Looks like a great start at filling the holes in your freezer! You shop like I do...what's on sale! Meat prices are ridiculous these days, but I did kill an elk and mule deer this past hunting season, so I'm only buying pork and poultry.

 

[mr500]

I like the Bad Byron's Butt Rub too. I add a few things to it but It is good.

Nice looking meat....sales are on this wkend...BB ribs 2.80lb and buts are 1.69....

Oh yeah

 

[sprky]

I agree Terry, that's why I am always looking for sales. My weekly diet is usually determined by the grocery stores sales ads. 

Yep ours as well. My butcher told me the place where he gets his meat is going to start charging a sure charge for any orders under 5 k, and that's on top of the delevery charge. Which translates to increased prices he has to charge.  If this keeps up we will not be able to afford to buy meat, and will force the smaller meat markets to close up shop. I know the cost of meat has curved my smoking, I am always on the look out for mark downs to smoke.  
 

 

[s2k9k]

I like the Bad Byron's Butt Rub too. I add a few things to it but It is good.

Nice looking meat....sales are on this wkend...BB ribs 2.80lb and buts are 1.69....

Oh yeah

I have never trying Bad Byron's, saw it in the store and thought I'd try it.

Well some of the chicken has been prepped and the smoker is primed and ready, I gotta eat something then some more updates with pics......stay tuned........
 

 

[s2k9k]

Ok so I decided the Butts and Brisket are going to spend the night outside tonight:

GOSM is starting to fill up.

I got some of the chicken ready for tomorrow.

A bunch of Drumsticks injected with Franks and Creole Butter:

Of course I couldn't leave the wings out:

And I told you earlier that I had some thighs in the freezer, well after thinking about what I want I didn't think they would work so I ran to the store and got some boneless breasts. I will prep them tomorrow and show you what I have in store for them. I also picked up a Pork Loin for next weeks "The Pastrami Experiment"! (I think you people are making me insane but I LOOOOOOVE IT).

Stay tuned......

 

[kryinggame]

Okay, what's your address. How soon can I get there to enjoy the festivities?

 

[s2k9k]

Okay, what's your address. How soon can I get there to enjoy the festivities?

I'm thinking about noon tomorrow and you're only about 5 hours away so I think you can make it.
 

 

[rtbbq2]

You have a plan and it is a good one............I love it....

 

[s2k9k]

And the plan is working good. 9 hours in and the Butts were 165*-170* and the Brisket was at 150* so time for some chicken.

Now the GOSM is really filling up, I need to buy a fourth rack for it though:

2hours later and the Drumsticks are done and time for some Wings:

There's one more Chicken surprise coming up a little later so stay tuned......

 

[oldschoolbbq]

Looks fine , nothing like a full Smoker

 ,keep it coming....

 

[s2k9k]

Ok so last time I was here I told you I had one more chicken surprise, well here it is,

Chicken Cordon Bleu! I found a little ham I smoked at X-mas, added some Swiss and rolled these up:

So after a long day I think my freezer is going to look a little better. 

I was going to write a little more and describe some of the process but I am beat so here are some pics for your enjoyment (I hope) and if you want to know anything feel free to ask me.

Q-View:

I think you know what these are:

Here's the CCB, there were more but my son got into them before I got the shot:

Big Ol' Bowl O' Pulled Pork:

Sliced Brisket (my best to date, but still room for improvement):

And what would Brisket be without a little desert:

I used Williamson Bros. Spicy Chipolte BBQ Sauce (it's got some heat) and mixed in a bunch of brown sugar, lathered them up and back on the smoker for about an hour. They are sooo good, hot and sweet at the same time. I might only cook these from now on!

Well I still have to bag up the Butts and brisket but that will be tomorrow, been a long day.

Thanks for looking and don't forget about...

"The Pastrami Experiment"

I have 28 lbs of beef and turkey I'm going to try and.........oh I can't give it away, you're just going to have to wait.

THANKS EVERYBODY! I could never have pulled off this day without all of you and SMF!!!

 

[rtbbq2]

Nice job........Everything looks just great.........