Now that's what I'm talking about!:drool
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Who all has smoking plans this weekend? I do! I do!
- Thread starter smokingwxman
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Now that's what I'm talking about!:drool
I got a prime packer for $3.99 they were $2.99 earlier in the year.
kam59
Smoking Fanatic
This was our weekend.
1st place chicken, 9th ribs brisket no score.
49 teams 4th place overall.
1st place chicken, 9th ribs brisket no score.
49 teams 4th place overall.
wimpy69
Smoking Fanatic
Kudos to the pitmaster--
wimpy69
Smoking Fanatic
And now for the rest of the story from my previous post.
Started dry brining 3.6 lbs of Choice grade beef short ribs Sunday evening. They were on sale at Winco at $5.48/lb.
Fired up the WSM at 11:45 AM this morning with Royal Oak Ridge briquettes and hickory wood chunks. 12:15 PM loaded them on the 22.5" WSM, using a foil-lined carbon steel paella pan with a 13.25" cooling rack as a fat catcher. Set the smoker to run at 250-275F. Pretty much stayed at 250-265F the whole time. Pulled off the smoker at 4:45 PM with an IT of 201F. SOOOOOOO tender, juicy, and delicious! The short ribs were a little fattier than I like, but wow, what flavor!
Light Montreal Steak Seasoning dry brine for 18 hours.
After 4.5 hours in a 250-265F smoker, IT 201F.
Started dry brining 3.6 lbs of Choice grade beef short ribs Sunday evening. They were on sale at Winco at $5.48/lb.
Fired up the WSM at 11:45 AM this morning with Royal Oak Ridge briquettes and hickory wood chunks. 12:15 PM loaded them on the 22.5" WSM, using a foil-lined carbon steel paella pan with a 13.25" cooling rack as a fat catcher. Set the smoker to run at 250-275F. Pretty much stayed at 250-265F the whole time. Pulled off the smoker at 4:45 PM with an IT of 201F. SOOOOOOO tender, juicy, and delicious! The short ribs were a little fattier than I like, but wow, what flavor!
Light Montreal Steak Seasoning dry brine for 18 hours.
After 4.5 hours in a 250-265F smoker, IT 201F.
smokingwxman
Smoke Blower
- Jun 30, 2016
- 82
- 105
Sorry it took so long for me to post pictures. Everything turned out great. The ribs were fall off the bone so not exactly "competition" style but it's what my friends and family were looking for. I personally didn't get any ribs(they went fast!) but was told they were really good. Lately for my pulled pork I've been letting the meat cook until about 180 or so then wrapping to speed them up. It seems to have helped give me a better bark which I absolutely love. My last three pork butts have just been so incredibly good. Overall around 20 pounds of meat cooked with just a little pulled pork left over for the next day.
.
.
Looks like a good weekend for a lot of people out there.... Way to go all.....
tsonka
Meat Mopper
Im going to a friends house. He is smoking 2 Briskets (large and a small snack size one) and a Pork Butt for dinner .... I am bringing my Venison Burgers and Dutch's Wicked Baked beans. It is still early but here is some early Q-View Pic's
Going to be a great day.....
tomlc
Fire Starter
Nuttin' special here. Just a few overstuffed fatties. The "healthy eaters" requested a turkey fatty so I'm attempting one for the first time. I stuffed it full of spinach, mushrooms, provolone cheese and onions. The devil in me insisted on wrapping it in a bacon weave. We'll see how it goes. The other two are simple bacon-cheeseburger fatties.
The 4th is also my son's birthday, so he chose the meal. I'd rather be smoking a brisket and some ribs, but I'll survive.
They'll be lovingly smoked in my RF stick burner with a mix of apple and hickory, light on the hickory.
Have a great holiday, y'all!
The 4th is also my son's birthday, so he chose the meal. I'd rather be smoking a brisket and some ribs, but I'll survive.
They'll be lovingly smoked in my RF stick burner with a mix of apple and hickory, light on the hickory.
Have a great holiday, y'all!
Last edited:
tsonka
Meat Mopper
Wicked Baked Beans
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
