• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

last smoke in march

fuzzynavel

Fire Starter
69
10
Joined Jun 26, 2006
this weekend will be a tough one, bad weather already forced me to push the smoke back a day, plus i am a little under the weather, but i am determined to do this! finally finished moving and decided to throw a small bbq for the family and friends that helped. we are doing 2 bostons (using jacks old south marinade/brine and rub recipe) 2 briskets (store bought blues hog rub) 5 chickens (brined and rubbed) and will be attempting to smoke some silver (koho) salmon for the first time along with the usual array of fatties, abt's and dutch's wicked baked beans. i hope all turns out well, i hope to see some of you in chat tonight to help keep me awake :)

jacks old south meat marinade:
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt
Heat and whisk together until sugar and salt dissolve.

Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.
Yield: 3/4 cup
 

bigal

Smoking Fanatic
OTBS Member
971
10
Joined Sep 21, 2006
Sounds like a great time! Shouldn't have any trouble getting people to help you move if you do this for them. Every time I help someone move all I get is a "Hey, thanks".

I am lucky, I know the next place I move will be 6' deep. I hate moving.

Good luck, look forward to the pics! ......Yes, you better have pics!
 

tom

Fire Starter
34
10
Joined Mar 21, 2007
Sounds like quite a party you're throwing. Should be some very happy folks.

Tom
 

fuzzynavel

Fire Starter
69
10
Joined Jun 26, 2006
here is a few pics, still have the salmon, chicken, tenderloin, and beans to get going. will post some pics of smoke in progress soon.
86149f61_vbattach12166.jpg

2b31f018_vbattach12165.jpg

219bff80_vbattach12164.jpg

364bb6fd_vbattach12163.jpg
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
61
Joined Jul 16, 2006
Enjoy the day! Keep those pics coming!

Take care, have fun, and do good!

Regards,

Meowey
 

fuzzynavel

Fire Starter
69
10
Joined Jun 26, 2006
heres the brisket and butts at about 12 hours in, brisket is holding at about 157 pork at 158..
eb40a253_vbattach12167.jpg
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
61
Joined Jul 16, 2006
Lookin' good!

Take care, have fun, and do good!

Regards,

Meowey
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Great looking pics.


Did those probe holders come with your thermometer? Look real handy.
 

fuzzynavel

Fire Starter
69
10
Joined Jun 26, 2006
cajunsmoker,

yes they did maverick et-73, this is my first run with them and it was interesting to note the differences between the factory thermo and the different rack levels
(about ~10F per level on this paticular day)
 

fuzzynavel

Fire Starter
69
10
Joined Jun 26, 2006
well a very successful smoke indeed, all were happy, all left full and with leftovers. thanks for all your inspiration and tips! otbs here i come :)
cde130d7_vbattach12185.jpg

70e6e1fd_vbattach12184.jpg

25e9b579_vbattach12183.jpg
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
Outstanding fuzzynavel !!!!!!!!! Congratulations on a great smoke


This is a double drooler.

 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.