Memorial Day Weekend Smoke

[hyyal]

I wasn't sure where to put this (beef or pork), but since I'm doing more pork than beef, I thought this would be a good place. ;-)

Tomorrow (5/28/11) I'm whipping up the beginning of the Memorial Day weekend correctly -

1st at bat - 8 pound beef brisket.

Rubbed & in the fridge. Waiting for tomorrow---

2nd up is 10+ pounds of Baby Backs. Rubbed & waiting---

I cut them into 1/2 racks for easier maneuverability.

3rd, 4th & 5th are not pictured (sorry). 3rd is around 4 pounds of locally made semi-dry pork sausage. 4th is a 4 pound venison ham. I forgot to take a picture of it, it's marinating as I type. 5th is a big ole yard buzzard.

I wasn't going to do the chicken, but my wife told me that some people might not like ribs, brisket & deer.  I think she's nuts, but I won't tell her that!!

AND----last but not least----the sauce. My own recipe. When I put labels on to sell, it's called "B.P.'s Original 3rd Helping BBQ Sauce"

I'll post more pics as the smoke rolls.

hyyal

 

[raptor700]

Looks like a good start,

How large is your smoker?

Or are you planning on stagering your smoke?

 

[fpnmf]

>>>>>I wasn't going to do the chicken, but my wife told me that some people might not like ribs, brisket & deer.  I think she's nuts, but I won't tell her that!!  

 Ain't that the truth!!

 Looks great!!

  Craig

 

[hyyal]

Staggering the smoke. Brisket 1st, then ribs & deer. Chicken & sausage last. I'll do the chicken on a regular grill. Gonna be a long day, but completely enjoyable!

 

[raptor700]

Sounds like a plan, Don't forget the Q-view 

 

[rp ribking]

Any samples of the sauce? Good luck on the smokes of the different meat selections!!! Are ya using the same wood for all of them?

 

[hyyal]

Since I sell the sauce locally, I don't want to step on any toes in this forum. I don't know if doing that is against the rules. BUT---email me your address and I might be able to send a sample. [email protected]

I'm using hickory for the brisket. Covering it when I put the ribs/deer on and using hickory & apple for them.  Straight apple for the sausage & chicken.

 

[hyyal]

Step 1 is complete. Brisket has been smoked. Now to hold the temp around 225 - 240 till the ribs go on. 1 - 1 1/4 hours before ribs go on.

 

[hyyal]

AAAHHHHHHHH!!!    THUNDERSTORM!!!!! Go away - Go Away - Go Away!

 

[raptor700]

AAAHHHHHHHH!!!    THUNDERSTORM!!!!! Go away - Go Away - Go Away!

  Sounds like it's gonna get interesting!   

 

[SmokinAl]

This should be a good finish!!

 

[hyyal]

OK...I'm sorry for the delay in getting q-view & updating. As you read above, thunderstorms ran through my area yesterday.....right in the middle of my smoke!!!

I didn't get pics due to running around like a mad man. When guests started arriving, one of them worked as a photographer. So, we can thank Mike D. for the pics.

The weather DID clear up for most of the rest of the day. Started raining again as I was getting the meat off the smoker.

Plans changed a little due to weather.....instead of smoking the chicken & sausage, I put them on the grill. :-(

Anyway, thanks for the good luck wishes....enjoy the pics -

My wife got in on the act too!!

While this was going on....The Brisket & Venison were relaxing...wrapped in blankets etc..

mmmmmBrisket

Strange smoke ring. Could that be from the massive amount of humidity?

Opps...a little blurry. Sorry

The photographer Mike D. after his 3rd plate!!

It turned out good. I didn't get pics of the venison, but it was good also.

I'm tired...going back to bed. Ya'll have fun!

 

[roller]

Looks great and I know that it was real good...