Whats everyone smoking this weekend ...

[scubadoo97]

Doing some spares today

 

[wtipton]

I have a 20# pork butt on the smoker now for a evening pulled pork birthday feast for my Dad. This is the biggest butt I have done todate and it will be fun. I did cut it half so it is 2 10# butts to help with the cook time ( did not feel like staying up all night with it). Happy smoking everyone

William

 

[m i z-b b q]

I'll be smoking a whole pork loin that I have cut into 3 separate pieces all seasoned differently... Gonna be a good day Tater!!




Luke

 

[shoneyboy]

I can't smoke tires I sold my mustang if I try to spin the tires on my Subaru it grips so hard I end up in the back seat.

 

[25mike87]

as promised Qview

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• 25mike87
• Oct 6, 2012

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• 25mike87
• Oct 6, 2012

 

[xutfuzzy]

I'm trying my first long-term cure...I'm cold-smoking what will hopefully be bresaola.  I'll find out in a month or so if it worked. 

 

 

[roller]

Smoking some more cheese...New kind for me...I am a novice cheese smoker...

 

[cooknhogz]

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• cooknhogz
• Oct 7, 2012

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• cooknhogz
• Oct 7, 2012

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• cooknhogz
• Oct 7, 2012

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• cooknhogz
• Oct 7, 2012

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• cooknhogz
• Oct 7, 2012

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• cooknhogz
• Oct 7, 2012

 82.5 lbs of butt, 23 lbs of wicked beans, and 20 lbs of slaw. Pork went so fast I almost lost a finger from the scavengers. lol

 

[25mike87]

that looks like a lot of good eats

 

[smokingvic]

Just starting my fire , am smoking a couple of chickens , it is pretty windy this morning have to watch the temp. I'm sure.

 

[rgrdave]

It was brisket for me this weekend.  After a great dinner last evening I plan to make some chili with some of the leftovers.

What turned out well:

1. Wow that tastes good! Everyone loved it.
2. Burnt ends, as described in this forum, was ridiculous. Those things were like crack.
3. Take more pics - was doing well until I cut into the brisket the first time. We started snacking and soon I had forgotten to take pics.

What I will do different next time:

1. It was too big for me - at 15.5lbs in the package, that is a bunch of meat. I did divide into a flat/point and trimmed so it turned out to be about 8lb flat and 5lb point. It was a very flexible in the package and turned out tender, but able to cut into .25" slices.  Next time something under 12lbs.
2. Too much wood. Using a Smokin It #2 Electric, I put two large hunks of hickory - I think I will try with 1/2 that or less.
3. Forgot to "mark" the grain on the flat - so I made a few slices with the grain before figuring it out.
4. Consider building a safe room in my house especially for carving brisket. Short of that, no words were going to keep samplers away. 
   

Rubbed down with some salt, pepper, cayenne, paprika, garlic and onion powder.

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• rgrdave
• Oct 5, 2012

Flat after an hour rest under the foil.

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• rgrdave
• Oct 7, 2012

 

[trainman]

Smoken some chicken for mother. She bought some chicken for me too smoke

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• trainman
• Oct 7, 2012

 not alot of meat but it will do.

 

[kryinggame]

I hate to admit this but I'm tired of ribs. I've been doing St. Louie style ribs literally every weekend. 

I tried something new this weekend--turkey legs.  I let them get up to 170 IT and then finished them in the oven to crisp them up.

Overall, it was a good weekend.

 

[surber55]

My wife wanted a change from pork so we smoked two whole chickens yesterday and today we'll do chik thigh ABTs (thanks Twothphry for the idea) and I'm sneaking in a pulled pork fatty!

 

[surber55]

Wow I'd love to see pics of that!  Sounds interesting! 

 

[coconuts]

Just pulled off a 8 lb. pork butt that I bought a Kroger a few day ago.

I think the meat guys were drunk from the night before because it was marked $0.40 total and $0.38 with a Kroger card!

Pulled off at at 196 and letting it sit in the cooler wrapped in towels to let the juices redistribute.

Getting ready to make some finishing sauce. 

 

[smokingvic]

Did you coat them with mustard first , they seem like they have yellow on them , I coated mine with mustard and than put rub on them.

 

[billandkids]

I smoked my first brisket yesterday. It turned out great. I picked up a 13 lber from Walmart and had to cut it to make it fit my mes.

 

[papagrizz]

Getting ready to do a 3lb tri-tip which after I bring it to IT of 130* I'll reverse sear on the big red....yummmm

 

[solaryellow]

I just fired up the UDS. Going to smoke some sirloin tip steaks and a couple chickens for meals this week. I am also gonna fire up the little Smokey Joe for some ribeyes and Texas caviar this evening.

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