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What's on the smokers today
Posted on 4/1/18 at 12:16 pm
Posted on 4/1/18 at 12:16 pm
Brined a pork loin and rubbed it with kosher salt, black peppercorns, garlic, rosemary and thyme. Smoked with apple and cherry.
4
Posted on 4/1/18 at 12:25 pm to EastCoastCajun
Pulled a 13.5.lb brisket off the yoder at 6:30am. It ran about 18.5 hours. About to cut it up.
Posted on 4/1/18 at 12:46 pm to EastCoastCajun
Got a pork loin on the rotisserie here!
Posted on 4/1/18 at 1:18 pm to EastCoastCajun
Butt roast. Actually out of the smoker now and in the oven. That’s right...I’m cheating.
Posted on 4/1/18 at 1:29 pm to doubletap
i dont call it cheating I call it finishing. After a few hours or so I pull my roasts put em in my black iron pot and park em in the oven for a few hours. too long in the pit the smoke flavor gets too strong. instead of wasting more charcoal and half a roll of foil I put em in the pot with a good heavy lid and set em in the oven to finish. Comes out great every time. I am sure yall disagree but too much smoke is hard on our older stomachs. We prefer it milder
Posted on 4/1/18 at 2:28 pm to Captain Ray
I pulled it from the smoker more out of laziness than anything else. I have an old new braunsfels offset and takes a lot of tending to. Took about 5 hours of smoke this morning so it’s in the oven at 220 pushing through the stall.
This post was edited on 4/1/18 at 2:40 pm
Posted on 4/1/18 at 3:12 pm to doubletap
I finish mine in the oven after I wrap them as well, why waste more wood when they're no going to take on any more smoke?
Posted on 4/1/18 at 3:24 pm to EastCoastCajun
Agreed
Posted on 4/1/18 at 3:37 pm to EastCoastCajun
Ditto
Posted on 4/1/18 at 3:46 pm to fillmoregandt
Ham on the smoker for a few hours.
Posted on 4/1/18 at 4:07 pm to illinitiger
Looks really good.
Posted on 4/3/18 at 11:41 pm to EastCoastCajun
Tried out a couple ideas that I had for each rack, so I cooked them on separate smokers.
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