What to put in the smoker this weekend?

[theGinsue]

A little steak for dinner <image removed in quote for purposes of brevity>

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Damn brother, that looks absolutely delicious! Job well done (so long as the steak wasn't!).

King Doops has bones on sale. Both baby backs and St. Louis. I bought a rack of Louie's.

I didn't have time to dry brine them since it was an impulse purchase.

I brush them with honey hot sauce to hold the rub on. A home made rub with very little salt since I usually dry brine my meats.

Go here https://amazingribs.com/ to read about meat science and why you should always dry brine. Great website.

They are in the smoker now over some cherry wood. Then I will put them in the oven at 225 degrees for three hours to finish 'em off.
<image removed in quote for purposes of brevity>

I smoked some ribs about a month and a half ago (3-2-1 method). Cherry wood is the perfect choice for those ribs. Enjoy brother - it's hard to beat a well smoked rib!



I bought a whole beef brisket @ Sams Club this week. Applied a rub and refrigerated it yesterday. I recently found out neither my wife nor my daughter enjoy smoked meats (I'm working to get them mental health checks now) so I cut the brisket in a 60/40 ratio. the 60% went on the charcoal drop-box smoker (Maple, Apply and Mesquite, with a chuck of Hickory thrown in during the smoking process) @ 0100 this morning and the 40% is wrapped in foil and in the oven now. Both should be ready by 5:30 this evening for dinner.

I also bought a Pkg of boneless/skinless chicken breasts and a pkg of thighs. These all got about 12 hours in brine. The breasts were them pounded flat, each half cut into 2 pieces and placed in a marinade (we call it "Kris' Chicken" - you can find the recipe in the site recipe thread); these got grilled. As for the thighs, I applied the same rub I used on the brisket and 6 of them went on the smoker while 4 more were just grilled.

All of the chicken is done and in about 30-45 minutes I'll pull the brisket off the smoker and out of the oven and let them "rest".

I also threw 2 large Sam's Club All Beef and 4 bun-length Ball Park hotdogs on the grill for the minions (not sure which they'd prefer I I cooked up both types.

Meat-fest for the family dinner tonight. I'm so tired from staying up all night (it sure isn't like it was when I was younger) so I'm concerned I won't enjoy it as much as I'd like too - but the family should sure be appreciative of my efforts.


ETA: Not all of it, just what I put on the table to serve it up. Even the minions wanted to try the brisket (both smoked & un-smoked). They loved the smoked brisket.

[buffalobo]

Brisket went on about 0730, should be ready about 1730.

First time for brisket on the pellet smoker, always had good luck with the old cabinet smoker, will see which is better.

If you're unarmed, you are a victim.

[buffalobo]

Turned out good. Tender and moist, Mrs bo was impressed.

Still prefer the old cabinet smoker for brisket and large roasts. Pellet smoker does well with smaller cuts and ribs and recipes that call for temp changes.



If you're unarmed, you are a victim.

[Great-Kazoo]

Turned out good. Tender and moist, Mrs bo was impressed.

Still prefer the old cabinet smoker for brisket and large roasts. Pellet smoker does well with smaller cuts and ribs and recipes that call for temp changes.



If you're unarmed, you are a victim.

add a smoke tube into the mix, for larger cuts of meat.

[buffalobo]

I so want to try this.

https://youtube.com/shorts/sKqPcWCX65I?feature=share3

If you're unarmed, you are a victim.

[eddiememphis]

I watched that last week and don't like it.

Too much meat cooked too slowly, too far from the heat.

My guess is much of it was still raw and by only turning it every four hours, there was plenty of time for insects to live life on the topside.

Had they build a rotisserie, it would have been much safer, from a food safety point of view.

However, I wouldn't hesitate to sample it and I am sure it smelled amazing.

[3beansalad]

Decided to give it a shot. The redneck in me loves it, though I'll score the next one more. Makes grilled cheese even better!

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[Mykidsdad]

Oh hell yes!

Decided to give it a shot. The redneck in me loves it, though I'll score the next one more. Makes grilled cheese even better!

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[Fromk]

I know that as French Island steak! They are a lot of fun to make for a bbq and not tell anyone what it actually is until it’s been devoured.

[buffalobo]

Damn, y'all been slacking this season.

Some bird for Friday nite party.

Competition blend pellets for chicken thighs.

Three will end up with hot wing buffalo style sauce, three will get basted with sweet heat bbq sauce for Mrs bo and three will get finished garlic/parm wing sauce.

If you're unarmed, you are a victim.