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Started By
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Smokin meats thread- Early edition
Posted on 7/4/14 at 5:12 am
Posted on 7/4/14 at 5:12 am
Pork butt on the pit with some rib scraps for beans
Ribs go on in about an hour
Ribs go on in about an hour
This post was edited on 7/4/14 at 5:13 am
7
Posted on 7/4/14 at 5:42 am to More beer please
I admire your commitment.
Posted on 7/4/14 at 6:12 am to Mike da Tigah
I got two pork butts on at about 5:40, so I'm a little ahead if schedule. Sucks waking up at 4:30 on my day off though!
Posted on 7/4/14 at 6:21 am to snoggerT
I know and I'm running a little behind on the pork butt.
Slept about an hour too late
Slept about an hour too late
Posted on 7/4/14 at 6:24 am to More beer please
quote:
Slept about an hour too late
Me too, but eff it. Just means more time to drink later.
Posted on 7/4/14 at 7:03 am to BMoney
my buddy has the butt on... i'm supplying the st louis ribs and a tri tip... don't have to put that on till later though.
i'm drinking coffee b/c i'm about to go be for a quick run...
i'm drinking coffee b/c i'm about to go be for a quick run...
Posted on 7/4/14 at 7:27 am to More beer please
Anticipated a 10-12 hour cook with a large butt (11 pounds). I put it on at 1:AM. Here it is 7:AM and it's running at 195 w/o being wrapped yet. It never got much above 225. I'm guessing the injection and brining helped cut the cook time. 
Posted on 7/4/14 at 7:33 am to Aubie Spr96
Damn that was quick!
Posted on 7/4/14 at 7:34 am to Aubie Spr96
Interesting. I wouldn't have expected that. Bet it stalls around that temp though
Posted on 7/4/14 at 7:48 am to BMoney
I wouldn't cook that beer past medium rare.
I have two frenched racks of pork I'll do later today. They don't take 45 minutes or so. Grilled apples with brown sugar and cinammon to go with the pork.
Big pot of butter beans I picked yesterday.
I have two frenched racks of pork I'll do later today. They don't take 45 minutes or so. Grilled apples with brown sugar and cinammon to go with the pork.
Big pot of butter beans I picked yesterday.
This post was edited on 7/4/14 at 7:49 am
Posted on 7/4/14 at 7:52 am to Martini
Grilling shrimp and a couple lobster tails this evening. no smoker today.
Posted on 7/4/14 at 7:56 am to Martini
I'm at 106 with some nice TBS right now. Hoping I can make it through the stall without wrapping them in foil, but people gets pissy when food isn't ready on time.
Posted on 7/4/14 at 8:25 am to snoggerT
Brined some wings overnight and doing a crisp grilling thing with 'em later. Abts going on the grill too.
Posted on 7/4/14 at 8:34 am to More beer please
I wrapped it at 7:30 and just now took it off. Two separate thermometers said 205. I'm guessing the brining and injection cut the time down, but damn. I didn't think by that much! I figure it cut 3-4 hrs off my time.
Posted on 7/4/14 at 9:45 am to Aubie Spr96
Put a pork butt on the WSM at midnight. Temp sat at 225 all night. The meat was about 155 this morning. I'll keep it going to about 190, then wrap and toss in an ice chest until party time.
Gonna throw some boudin on at the end and try smoking it.
My neighbor has a few racks of ribs to contribute.
Gonna throw some boudin on at the end and try smoking it.
My neighbor has a few racks of ribs to contribute.
Posted on 7/4/14 at 9:48 am to Aubie Spr96
Started an 11# pound packer brisket last night about 6:30p last night......225 degrees......Injected with a solution of apple juice, beef stock(homemade) garlic puree 1/2c, 14 garlic cloves, 2 bunches of green onions, black peppercorns and stick of butter.....all pureed in blender.....then my brisket rub. Used mixture of post oak & hickory for the smoke.....Now at 172 degrees.....stall started at 162 degrees and lasted for almost 5 hours....going to take off when hits 195....wrap in foil and in cooler for 2 hours......I can't wait!!
Posted on 7/4/14 at 10:00 am to More beer please
Got this plus 20lbs of sausage, 10lbs of bologna, and 60lbs of pork bellies.
Posted on 7/4/14 at 10:05 am to More beer please
on stand by. a few baby backs, a few beef wibs, handful of sausage, a couple of butter and gahlic stuffed onions and sweet taters, sliced geauxt pen maters.
Posted on 7/4/14 at 10:09 am to crimsonsaint
Thats what I'm screaming. Whole hog is the cats meow of smoking meat, IMO. Got two injected butts on the stick burner, 4 racks of baby backs, 10lbs of chicken, chicken pineapple sausage, stuffed jalapeño's, baked beans, deviled eggs....and thats all I can say about that.
Posted on 7/4/14 at 10:26 am to More beer please
Very jealous of all of y'all. I'm stuck at work all wknd instead of smoking. 
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