What to put in the smoker this weekend?

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Originally Posted by electronman1729

Didn't really smoke but grilled. Trying to keep this thread alive. 25% Angus Beef, 25% Ground Pork.
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hell yea

Quote:

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Originally Posted by electronman1729

Didn't really smoke but grilled. Trying to keep this thread alive. 25% Angus Beef, 25% Ground Pork.
Attachment 56101Attachment 56103

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What's the other half made from? [Coffee]

Smoked a 4 lb chuck roast, used a couple of different rubs, a bit of olive oil, and a crapton of minced garlic. Delicious.

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Originally Posted by Gman

What's the other half made from? [Coffee]

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Sorry 75% Beef!

Put three racks of baby back ribs out on mine today along with some baked beans. Got sausages ready for the grill tomorrow.

aint nothing wrong with good ol cheeseburgers

Smoked a 7lb pork butt.
Dry brine overnight (just a light salt rub)
Covered with a light coat of mustard and honey, and covered with Memphis Dust rub http://amazingribs.com/recipes/rubs_...phis_dust.html

Went on the smoker at 8am, at 1:30 was up to 150F. Wrapped in foil at 150F and moved to a 300F oven. Removed from the oven at 203F (around 4pm) and let it rest for about an hour in a warm oven.

http://i1108.photobucket.com/albums/...pszskaw7hb.jpg

http://i1108.photobucket.com/albums/...psv2dlxuh8.jpg

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Originally Posted by TFOGGER

Smoked a 4 lb chuck roast, used a couple of different rubs, a bit of olive oil, and a crapton of minced garlic. Delicious.

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I usually use chuck roast for making pot roast. How do you prepare it for consumption out of the smoker? Sliced, pulled,...or like a steak?

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Originally Posted by Gman

I usually use chuck roast for making pot roast. How do you prepare it for consumption out of the smoker? Sliced, pulled,...or like a steak?

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D) All the above. [emoji106]

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Originally Posted by DenverGP

Smoked a 7lb pork butt.
Dry brine overnight (just a light salt rub)
Covered with a light coat of mustard and honey, and covered with Memphis Dust rub http://amazingribs.com/recipes/rubs_...phis_dust.html

Went on the smoker at 8am, at 1:30 was up to 150F. Wrapped in foil at 150F and moved to a 300F oven. Removed from the oven at 203F (around 4pm) and let it rest for about an hour in a warm oven.

http://i1108.photobucket.com/albums/...pszskaw7hb.jpg

http://i1108.photobucket.com/albums/...psv2dlxuh8.jpg

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Looks nice. Curious why not do it in smoker only? We do 5lb pork shoulder / butt and get a nice bark on smoker. I know there's many different ways to cook the same item. So it never hurts to get more ideas / input, thanks.