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My first tenderloin and rib smoke w/ pics

Discussion in 'Pork' started by justfish, Nov 28, 2006.

  1. justfish

    justfish Newbie

    Might be a little decieving, as I have had a Brinkman smoker for many years. I just never knew there was an art to this stuff. About once a year I loaded it up w/ stuff , got it hot and fought like heck to keep it that way. The food was good, but it usually took ALL DAY, and wasnt much fun. I tossed that Brinkman in the spring and found this website while researching a new smoker, and I am now hooked. I bought a GOSM from Walmart, and I love it so far.
    Had a belated Thanksgiving, so I did some ribs, chicken (split in half), pork tenderloin, and a few sausages. Everything was dryrubbed, and ribs were done using a modified 321. Used blackjack oak and some hickory. Heres some pics.
  2. That’ll beat turkey & stuffing every time IMHO, good lookin’ smoke! [​IMG]
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Drooling on Laptop!!!

    Good lookin' stuff!! Thanks for the pics!

    Take care, have fun, and do good!


  4. That is a REALLY good looking bunch of smoked meat. Great work!!!!!!!!!!! (If you call it work.)

    Sigma Man
  5. Man told me, 'something is work only if you would prefer to be doing somthing else.' What else would you like to be doing with results like these.

    Wonderful. Will be trying some ribs next week from a newly felled steer. Cant wait. Am not familiar with the 321, can you help or is it a commercial blend available in your part of smokedom. Congrats.
  6. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    dr good

    Good morning...the 321 that justfish is referring to is a method of cooking ribs...smoke at 225* for 3 hours, or until the meat shrinks away from the end of the bone about a 1/4 inch...then 2 hours foiled with a good splashing of apple juice or what ever you want...then 1 hour out of the foil with what ever sauce you want on them..or leave them nekid...guaranteed to fall off the bone...never fails...

  7. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Good looking meat justfish, wish I had some now. Congrats on the upgrade to the GOSM - you're hooked for life now.

    Keep Smokin
  8. Richard, thanks mate, I have a small steer in the cold room awaiting my attention in a couple of weeks and shall remember the old 321. Just love ribs that fall off. Never had them smoked either. Sounds great.
  9. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    Those chickens look exceptional! What did you use on them? Is that sauce or is it just rub?

  10. cheech

    cheech Master of the Pit OTBS Member

    Very very nice,

    Those pictures are some great motivation for me to get out there in that 20 degree weather and smoke some of my own.
  11. 20 F. [12 F below ?] Oh merciful Lord protect them.

    Surely the lakes are frozen solid up your way Cheech. Do you get them blizzards and storms too?
  12. justfish

    justfish Newbie

    Wow, thanks for all the compliments!
    The chicken was just dry rubbed w/ a rub my wife came up w/. They didnt just look good, it was the best chicken I ever had period.
  13. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    By golly justfish, I think you got the hang of it. Good looking pic too, BTW!!
  14. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    Well, then you're gonna have to share the recipe now, aren't you? :P
  15. q3131a

    q3131a Meat Mopper OTBS Member

    Looks great. What was the chicken rub?