WHAT TO SMOKE NEXT?!?

[redneckman]

Ok guys and gals,  I am new to smoking meats starting in July 2012.  I have currently done beef ribs, brisket, and baby back ribs.  I have also done jerky and snack sticks, but I want to try something new for a main dish for lunch or dinner one night.  What should I try next?  I have been looking at trying pork butts or chicken in the smoker, but not sure if there are other suggestions out there.  I have a CCSV 24".  I have been getting pretty good with it as the ribs I make leave me and my family feeling like our guts are going to explode from eating too much (good problem because you know they are good). 

I want to hear your suggestions guys/gals!  What should be next?

 

[forluvofsmoke]

Pulled pork is easy in the Vault, so are birds, btw.. If you go no-foiled on the butts, figure about 2-2.5hrs/lb...I've had more than a few in the 8-9lb range push 24 hours @ 225* chamber temp...however, 250* won't hurt anything either, and will cut about 15-20% off the overall cooking time. Depending on the degree of bark formation I'm looking, for and what preps I did to the butt (brined, rubbed/rested overnight, etc), I have run anywhere from 220-240* pretty regularly.

Eric

 

[kathrynn]

Try a bacon weave pork loin. They are easy...will have a great presentation for the family. My smoke vault has done quite a few. There are pictures here on the forums to show what to do. Give it a try.

 

[dirtsailor2003]

Try a rib-roast (prime rib), lots of good info here. But simple is good just put salt, pepper, and garlic on it set to 250. Use cherry, hickory. Pull when you get to the doneness you like. We like rare so I pull at 130, tent with foil and let rest.

 

[redneckman]

Thanks for the replies!  I read all kinds of threads last night.  I actually did not know what a fatty was until last night.  I think a breakfast fatty looks great with potatoe, bacon weave, cheddar, and onion.  Truthfully, every suggestion sounds great!  I am sure Sunday I will smoke something for lunch just in times for the games to be on.

Thanks again!

 

[roadkill cafe]

Hey Redneckman,

Try these wings for the game and you'll never want them any other way going forward. They are without any doubt some of the best wings I've ever had hands down. Give 'em a try. Just don't go overboard on the Creole Seasoning as you don't want them too salty. Enjoy!!!

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

 

[redneckman]

Well I am have two fatties made up ready for tomorrow.  One is a breakfast fatty, the other is a pizza fatty.  Watch in the fatty section for my thread I will have with pictures (if I don't eat them first that is).