So what you smoking tomorrow?

[pne123]

It is supposed to be about 70 here tomorrow so I am going to smoke three racks of BB ribs w/ jeff's rub and use 2-2-1 or 3-2-1 method. I wish i could remember what I did last time. They were perfect. I am pretty sure I went 2-2-1.

Also, I was in the store today and since st. paddys day is coming they had corned beef on sale. Picked up a 3lb for $2 a lb. I have never tried to make pastrami before. Once the ribs are in the foil I will have room to put the corned beef on. (can not wait till I have a UDS done)

I have it soaking in water now to pull some of the salt out and I will put this rub on it.

4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
1 teaspoon paprika

I will switch to apple or something mild once the ribs are in foil and smoke till 200deg at 225f.

Any other suggestions?

I will take pix as I go even though the wife points and laughs at me. until she eats anyway.

 

[peculiarmike]

Beef short ribs. Also smoking The Ultimate Stuffed Mushrooms.
Film at 11.

 

[richtee]

Making venison-pork breakfast...but a lb or two might just end up with a stuffing... ;{)

 

[desertlites]

I have 7#s of trimmed pork belly-cured for the last week or so-weather gonna be 79 tomarrow,took a spill yesterday,twisted my knee & a couple fingers so I see it's a smokin kinda day-and my special hats on ABT's.

 

[caiguar]

I am only doing a brisket tomorrow, trying smoky's method for the first time.

 

[chris_harper]

A nice packer brisket, ABTs, breakfast sausage links, and wicked beans. That is the menu this weekend.

 

[texastwister]

Hi ya'll,

New to the forum and smoking for only the 3rd time.

Just getting started on an all nighter. Meat went on at 12:10 a.m. 9 1/2 lb brisket on my Char Griller Pro. Using the Minion method for the first time. Made my own charcoal basket today using extended steel, tin snips, muscle, and a little blood. Nice and sturdy too! Using lump charcoal for the first time too. Grill surface temp is holding at 225 which is good. The last 2 times I smoked I fought the temp the whole time and was adding charcoal briquettes every 30 minutes which was extremely aggravating.

Will update in a couple of hours! Time for a cigar and brewski.

 

[msmith]

Since we finally have some mild weather and no high winds I'm gonna smoke 25 ABT'S some butt can chicken. 6 slabs of loin back ribs and a 18 lb boston butt for pulled pork.

 

[ds7662]

Pork butt 7.8lbs, Couple chicken 1/4's, fatty, and whatever else I can find.

 

[pne123]

I have to ask how you are going to do this. i try to smoke different things but I have to do items that have cooking temp and wood flavor.

If you are doing a butt @ 225ish and chicken at the same temp how do you get the chicken not to be rubbery? I thought chicken needed to be done closer to 300deg. I would love to slide some chicken in also but do not want to get it rubbery like last time i tried it.

 

[richtee]

Suggestion: Get the yardbird up to 140-ish, then pull it for an oven finish at the 300...and let the butt go on it's merry way. BUT remember that the butt is gonna be ALOT longer... If ya have not started, I'd put the butt on a few hours before, IF they are supposed to be for the same meal.

 

[lcruzen]

Just finished stuffing 5-3lb tubes of venison summer sausage. Needs to cure in the fridge overnite and then on the smoker tomorrow morning. I'll have Q-view tomorrow when its done.

I think it's suppose to cool off a little tomorrow. High of 17o.

 

[fred420]

gonna smoke some ribs--rubbed and waiting to hit the smoker early, sabres game on at 6pm...figurin on smokin and finishin on grill and making smoked stuffed shrooms and probably taters for the sides...

 

[pne123]

Ribs are on. The corned beef will go on once the ribs are tinfoiled. bought a rib rack to get them all to fit. not sure if i like it. when spritzing w/ AJ it seems to rinse off more of the rub. sure it landed on the lower rack but the top is still screwed.

Great. first flair up while posting. patience grasshopper. the temp will come back w/o turning up the fire....


Here is a shot of the CB and the ribs. I scored the fat cap. I think I should have removed more it. It was thicker than I thought. Oh, well. It is my first pastrami try.

 

[pne123]

not sure about the rack. it allows the parts of the rib to touch so i have one section that does not have any bark. i am sure they are goint to taste great anyway.

ribs are foiled. the corned beef is in. most of the hickory chunks have been removed and replaced w/ apple

 

[minn.bill]

its 14 below 0right now and hedin for 20 sum below and the winds are 25 -35 mph think i'll pass on the smokin

 

[pne123]

That sucks. It broke 70deg here today w/ a nice gentle breeze.

Perfect

 

[morkdach]

artic air coming tommorrow guess a bbc will be in store on the grill beer butt chicken or as i call it drunken bird

 

[pne123]

My pastrami has has stalled. I am only at 165. I am at 5hrs.....still not there. oh well. just playing anyway. I hope it tastes ok after all of this.

the ribs were really good. I think I may have ate to much.

 

[capt dan]

Gonna toss a couple racks of BB's and a 2 lb fatty in the cooker on sunday. Won't be early, gonna get down to 5 degrees tonight. Gonna have 20-30 below wind chills tomorrow, glad I got the"stinky shack" to save my day's smoke!