What to put in the smoker this weekend?

[Great-Kazoo]

I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.

You making jerky? I toss mine on for 2 min per side to take the chill out.

[TFOGGER]

You making jerky? I toss mine on for 2 min per side to take the chill out.

I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...

[hurley842002]

I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...

Lol

[DeusExMachina]

I had a batch of Omaha ribeyes that were so thin I resorted to let sit an hour on the counter, throw it in a cold cast iron and sear both sides with a blow torch till it looked right.

[Buff]

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.

You'll like the flavor of Pecan, another good one is Pacific Alder too.

[Dave]

You making jerky? I toss mine on for 2 min per side to take the chill out.

Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.

[StagLefty]

You leave my Ballantine & Rhinegold out of this , whippersnapper .

And I'll raise you a Knickerbocker !!

[Great-Kazoo]

And I'll raise you a Knickerbocker !!

[blacklabel]

Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.

A solid medium rare gets my vote as well.

[Ah Pook]

Second smoke with the new smoker. The local grocer had a 15lb+ pork butt package @ $1.59 a pound. The bird is "normal" sized free range. No Tyson here.

Two pork butts 7-8lb each and a chicken.

The butts:
My own dry rub sat over night.
Traeger hickory and applewood pellets.
7hrs @ 225˚ & 3hrs @ 250˚.

Chicken:
Canola oil.
Salt, pepper and garlic powder right before it went into the grill.
6hrs @225.

Farking nom!

@ 6hrs

10hrs and 1hr cooling in foil.