What to put in the smoker this weekend?

Turkey breast for turkey day.

Pan under the turkey had all the stuff to make an awesome gravy.

edit: hadn't seen tfog's reply above.... we also used the Savory's Tiny Town rub. My wife works in the Littleton shop.

https://i.imgur.com/xgyONBo.jpg

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Originally Posted by TFOGGER

Nope, just buttered and Savory Spice Shop's Tiny Town Turkey Rub. Smoked over pecan until 145 internal. Delicious!

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We miss going to the ft fun S/spice shop. Fortunately there's a local place that has great pricing on their spices, and other food stuffs for cooking, called The Honeyman

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Originally Posted by GilpinGuy

I have been tasked with making beef back ribs for an illegal Thanksgiving gathering on Tuesday. I never did those before, since pork is just so freaking yummy, but there are a few other pork dishes being served so my wife volunteered me to make beef back ribs.

Any good recipes you guys know of? Yes, I know Goooohgle will generate a thousand results, but you guys have proven solid so far. [Beer]

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OOOOOhhhhh. Wish I had an invite. Always the best parties at GG's house.

PM me if you want some pork/chicken rub.

I always leave the silver skin on. Personal taste but my favorite part of the rib.

https://i.imgur.com/sC8yLlB.jpeg
https://i.imgur.com/Ai6uGgm.jpeg

Yesterday's turkey.

Brined overnight with 1/2cup salt and 1/2 cup brown sugar per gallon (roughly 2 gal). Added paprika, thyme, rosemary, powdered garlic, onion powder, parsley to the brine. 11 hours later, pulled from brine and patted dry, slathered in butter, a little salt, pepper, garlic powder, and more of the herbs.

Put on Kamado Joe w/ a few chunks of hickory and jealous devil charcoal at 350*. Temp creeped up to 400ish for a bit, but I brought it back down with the vents. Pulled and tented in foil when breast was at 156* to let its temp creep up without overdoing it.

Was just right. Not too smoky, not too salty, moist as could be! Thinking next time I’ll torch the skin for some crispiness.

My first attempt, small pork loin.

https://i.imgur.com/Lqs1E1A.jpg

https://i.imgur.com/0NbnbEf.jpg

https://i.imgur.com/NG2xXp8.jpg

That looks really good. I think Safeway has Pork Tenderloin on sale until tomorrow so I may have to pick one up now.

I just got a new Recteq RT-590 smoker (posted a photo in the "Picture of what you bought" thread the other day) and I'm dying to get something on it. I think King Soopers has ribs for $1.99/lb right now too. Waiting for a couple more items to arrive over the next few days and then I'm clear to go buck wheezy on it. Already debating how I'm going to christen Smoky McSmokeface. I've got a Boston Butt in the freezer just calling to me softly too.

A lil picnic roast from the pellet smoker...
McCormick's Brown Sugar Bourbon rub and spritzed with cherry DrPepper through out the cook...added about 8oz of the DrPepper when we wrapped it it up...

Attachment 84099Attachment 84100

Not sure if they are still on sale but Costco had loins for $1.79/lb and $8 off per package which made them less than $1/lb. I bought 4 packages, about 32 pounds.

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Originally Posted by newracer

Not sure if they are still on sale but Costco had loins for $1.79/lb and $8 off per package which made them less than $1/lb. I bought 4 packages, about 32 pounds.

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Oh wow.. that's a smokin' deal. How long ago was that? Not sure when their sales cycles happen but I don't think they even have set sales cycles like Safeway/King Soopers.

Just did a whole chicken last night. Fast cook...375? for about 1.75 hours to 165? internal. Just did a dry mesquite rub from Costco with some extra black pepper and cayenne. Spritzed once with olive oil. Mostest moistest chicken I've ever had.

Pic is after about 1/2 hour:


https://i.imgur.com/omtRx9s.jpg