What to put in the smoker this weekend?

[Ah Pook]

Lamb shank with garlic, basil and course sea salt.

Chicken #1- Lemon oil and course sea salt on the skin. Stuffed with lemon and thyme sprigs.

Chicken #2- Beer can style. Rosemary, course sea salt and pepper on the skin.


Most of the spices came from the garden. That's a first.

[Ah Pook]

Yeah my kids have to give everything a bath of crap. Wife and I enjoyed it without though.

Get some Stubb's BBQ sauce. WAY better.

[DenverGP]

Got 2 racks of babybacks going on the new offset smoker tomorrow. Just picked up 2 huge pork bellies at costco today, 11 pounds and 12 pounds. Was like $2 a pound, decent deal. Will start brining one of the monday, should be on the smoker next weekend turning into bacon.

[yz9890]

Get some Stubb's BBQ sauce. WAY better.

Yep. Stubb's was the glaze. Wife loves it because it's gluten free and she has celiac disease. That also means I have to use finely chopped oatmeal instead of breadcrumbs but it's still very good.



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[Gman]

No high-fructose corn syrup, either. I like the pepperiness of the regular Stubbs. Is that even a word....for having a good quantity of black pepper?

[Buff]

Made a Creole / Chipotle rub for a cheap pork shoulder roast and put in the smoker at 9a, smoked with hickory for 5hrs at 180*, put in cast iron pan (8oz apple juice), covered with foil cooked @200* for 4hrs, pulled off heat to rest from about 30min. Cranked up smoker to 450* placed mac/cheese with green chilies to bake. Lathered up Pork roast with BBQ sauce to caramelize.
Pork was melt in you mouth tender, moist, nice smoke ring (about 3/8") and the Mac/Cheese had a slight hint of smoke

[fj605]

I tried smoking ribs for the first time yesterday. They weren't too bad. My wife had to fix the sauce I made for them but otherwise it went well.

[TFOGGER]

I wimped out and just did burgers on the grill last night. A little garlic salt, some minced onion. Easy, but tasty.

[Gman]

I tried smoking ribs for the first time yesterday. They weren't too bad. My wife had to fix the sauce I made for them but otherwise it went well.

Even our mistakes are edible most of the time. Keep on keepin' on!

[Jer]

Even our mistakes are edible most of the time. Keep on keepin' on!

Unfortunately I just had to toss an entire packer brisket last weekend after a bad smoke. I did learn from it so it wasn't a complete loss but it was sad to spend that money & lose that sleep and in the end have nothing to show for it. The long & short of it is that I foiled to prevent dry-out and I kept reading about people stating to foil tightly and thought I needed to pinch all the seems closed tightly thinking maybe it would keep it more moist. This proved to be my downfall. What had happened was that it sat in the 190's forever and at 199 even started going down in temperature. I put it in on a Tuesday night to eat Wednesday and we ended up grilling burgers & brats for guests instead because they weren't done. I set my alarm to 203 degrees and went to bed expecting to wake up a couple of hours later to take them off of the smoker since it was 199 at 10pm when I fell asleep. I woke up early in the morning and it was down to 194 degrees. I finally had enough and pulled it off of the smoker and wrapped it in towels and placed it in a cooler to rest for a couple of hours. When I took it out it was nearly falling apart and had a bit of a tinge to it and it was pretty obviously overcooked. I tried a taste and it wasn't good. At all. After some CSI investigation I determined that the foil was sealed so tightly that all of the rendered fat remained inside the foil and eventually it filled with liquid. At sea-level this probably wouldn't be a big deal if your desired temperature was 203 degrees. At this elevation however it IS a big deal because water boils at a much lower temperature and that temperature just happens to be 202.5 degrees or below my target temperature. In addition, there is some thermal energy lost between the transfer from smoker to meat which can be as much as 15 degrees in some instances which is one of the reasons why you generally want to cook at 225 degrees. There was some interesting thermal mechanics involved with this smoke but learn from my mistake, foiling tightly can cost you a hunk of meat if you don't allow some of the liquid to drain off at this elevation.