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Posted: 9/16/2015 9:39:30 AM EDT
[#1]
I am getting ready for my big Fall Smoke-out. It equals me getting drunk off my ass, smoking cigars and meat. Lots and lots of meat.
So far I have about 6 whole chickens, 4 Boston Butts, and 4 rack of ribs. in the freezer. I may smoke some Pork sausage and/or Boudin. I brine the Chicken in apple juice and various spices over-night 12 hours minimum. Butts and ribs get dry rubbed 24 hours before, and prior to hitting the pit. I may do some British style bacon with pork loins. Depends on how much room I have on the smoker. |
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Posted: 9/16/2015 4:27:25 PM EDT
[#2]
Congrats OP you just started it....
As for beef today. May I recommend a Tri-tip only takes about 2 hours and is delicious smoked. |
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Posted: 9/16/2015 6:34:02 PM EDT
[#3]
I did a prime brisket over labor day, came out awesome. Never did get pics of the smoke ring though
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Posted: 9/16/2015 8:20:19 PM EDT
[#4]
Just finished my UDS build and have a fatty ready to smoke tomorrow and a pork butt for Saturday
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Posted: 9/16/2015 10:46:50 PM EDT
[#5]
I'm currently between smokers. My last one rusted out after many years of use and Louisiana humidity. I think I've found a new one, but every time I do I find something bigger and better.
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Posted: 9/19/2015 3:57:33 PM EDT
[#6]
Weber 22' Kettle: http://www.amazon.com/Weber-741001-Silver-One-Touch-22-Inch/dp/B00004RALU/ref=sr_1_2?ie=UTF8&qid=1442692396&sr=8-2&keywords=weber+kettle
Smokenator: http://www.amazon.com/Smokenator-1000-Transform-Weber-Kettle/dp/B000HI3I68/ref=sr_1_1?ie=UTF8&qid=1442692435&sr=8-1&keywords=smokenator Maverick Wireless Thermometer: http://www.amazon.com/Maverick--732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_2?ie=UTF8&qid=1442692463&sr=8-2&keywords=maverick+thermometer |
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Posted: 9/19/2015 3:58:24 PM EDT
[#7]
Also, loads of information on AmazingRibs.com
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Posted: 9/22/2015 7:16:59 PM EDT
[#8]
I scored a naturally marinated chicken today from E and L Supermercardo in SW Detroit today, made some ABT's to go with:
The bacon on the ABT's was a little soft..chicken was perfect, so juicy. Tried a brisket last week...it didn't break down at all, tasted like 9.99/lb shoe leather  
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Posted: 9/22/2015 9:10:45 PM EDT
[#9]
Quote HistoryQuoted:
Tried a brisket last week...it didn't break down at all, tasted like 9.99/lb shoe leather
How much did your brisket weigh and how long did you cook it for? Also what temp? |
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Posted: 9/23/2015 7:40:29 AM EDT
[#10]
Quote HistoryQuoted:
Tried a brisket last week...it didn't break down at all, tasted like 9.99/lb shoe leather
Look on youtube for BBQ with Franklin. He does some really good brisket vids for newbs. From trimming a whole packer all the way through to finish. |
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Posted: 9/23/2015 9:19:55 AM EDT
[#11]
Quote HistoryQuoted:
How much did your brisket weigh and how long did you cook it for? Also what temp? Quote HistoryQuoted:
Quoted:
Tried a brisket last week...it didn't break down at all, tasted like 9.99/lb shoe leather
How much did your brisket weigh and how long did you cook it for? Also what temp? It was a 4lbs brisket. I was at 225 for about 5.5 hours. After doing more searching and reading/ watching, I think the piece was far too lean and far too thin. |
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Posted: 9/23/2015 9:20:44 AM EDT
[#12]
Quote HistoryQuoted:
Look on youtube for BBQ with Franklin. He does some really good brisket vids for newbs. From trimming a whole packer all the way through to finish. Yeah, just watched one of them. Thanks for the that. Good, simple vid's. |
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Posted: 9/24/2015 4:24:19 PM EDT
[#13]
There was a smoker show and tell a while back. show me your smokers
Now I want to smoke something, but don't have time this weekend. 
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Posted: 10/1/2015 7:08:27 PM EDT
[#14]
Well, I did my first Pork Butt today...Boston, with the bone in.
I did a salt, pepper, paprike, garlic and onion rub.. (BBQ w/Franklin style) It was 4.20 lbs: 
Smoking just under 250' degs: http://vid165.photobucket.com/albums/u68/AR15_Shooter/ARFCOM%20Dinner%20Pics/20151001_114937_zpsvupskczo.mp4 Took her out after 3 hrs and 15 min, covered it and put her back in, this is the end result: 
Thought it was good, glad I pulled off my first butt. Everyone said it was good...I personally think it was too peppery. Next time, I will go for a pork BBQ rub.. 
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Posted: 10/1/2015 8:35:00 PM EDT
[#15]
Pork Butt is pretty forgiving. Frigging things get hot though. I bought a set of silicone BBQ gloves off Amazon and got a super ninja set of pork pulling claws with them. http://www.amazon.com/gp/product/B00RC4PJK8?keywords=silicone%20bbq%20gloves&qid=1443745981&ref_=sr_1_2&sr=8-2 |
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Posted: 10/1/2015 9:58:23 PM EDT
[#16]
Are you using iodized salt?
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Posted: 10/2/2015 6:24:55 AM EDT
[#17]
Quote HistoryQuoted:
Are you using iodized salt? Yeah, used a little. The kosher ran out, mixed it in..read up on it, didn't seem to be a problem, only things I read was slight discolor and measurements would be off..it's all new to me. |
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Posted: 10/2/2015 9:52:28 AM EDT
[#18]
I have a Masterbuilt 30" electric smoker. I'm not a big fan of it, I've used it about 5 or 6 times and I think I'm just now breaking even on meat being edible and having smoke flavor, not creosote.
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Posted: 10/2/2015 10:24:29 PM EDT
[#19]
Got an 18" WSM wish I could use it more often than I do but after 13 hours at 225 it sure makes a mean pork butt with the Amazingribs.com rub recipe (or close to it) and the in-laws vinegar sauce from North Carolina.
Been experimenting with jerky and wings recently because they dont take nearly as long and who doesn't love jerky and wings? 
I've been finding the family value packs of the thin round steaks pretty cheap, getting them sliced in half by the butcher then slicing them up into strips, marinating in teriyaki marinade over night with a lot of course black pepper. Smoked low for around 180-190 for ~6-7 hours comes out pretty good. |
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Posted: 10/7/2015 5:19:09 PM EDT
[#20]
Cold smoked bacon:
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Posted: 10/10/2015 7:20:40 AM EDT
[#21]
I had planned to do my first batch of ribs on the UDS today but its raining again.
We'll see how wet it gets. |
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Posted: 10/11/2015 10:10:15 AM EDT
[#22]
Quote HistoryNice.
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Posted: 10/14/2015 8:19:08 AM EDT
[#23]
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Posted: 10/14/2015 9:12:11 AM EDT
[#24]
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Posted: 11/7/2015 9:45:27 PM EDT
[#25]
I smoked almost 5lbs of Baby Back Ribs today...3,2,1 all on the smoker...low and slow:
They melted off the bone
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Posted: 11/8/2015 2:40:46 AM EDT
[#26]
I'm almost done smoking my cheese for Christmas.
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Posted: 11/21/2015 12:01:46 AM EDT
[#27]
Here are my 3-2-1 ribs using the UDS and the oven.
Unfortunately we started eating before I could get a plated picture. Ribs, Bavarian potato salad, and green salad.
ETA: I am planning to smoke a chicken (for the first time) tomorrow. |
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