Forum Anniversary Smoke

classicrockgriller · August 15, 2010, 10:22:52 PM

Today (16th) is my Anniversary date of joining the Forum and what better way to celebrate

but to Smoke something in the Bradley. It has been so Hot here I decided to wait until the

nite to start the Smoke.

I brined a 9 3/4lb Butt in Sweetwater Butt Bath "Smoked Apple Spice"

I seasoned the butt with the spices from the brine and a dusting of fresh cracked Black Pepper

Also 12 1/2lb brisket rubbed with Head Country/Salt Lick combo

And a 11 3/4 brisket with Angelo's Beef BBQ Seasoning, a pass winner of the Texas Livestock Show & Rodeo Cook Off

Tonite they are getting 2/1 Hickory/Mesquite. My plans are to smoke at 215* and pull the Briskets in the 180 to 185

area OR when they are fork tender.

In the morning, I will be adding some sausage (4 links), 2 hams, and two pastrami slabs to the mix with new smoke.

Tenpoint5 · August 16, 2010, 05:35:22 AM

Somehow it doesn't surprise me that your doing a cook like this for your 1 year anniversary. So how many Days, Hours, and Minutes have you spent with us here on the forum in the past year Sonny?

TestRocket · August 16, 2010, 05:56:42 AM

Happy Anniversary Sonny!

KevinG · August 16, 2010, 06:44:56 AM

Happy anniversary Sonny! Now quit yapping and get to smoking.

SnellySmokesEm · August 16, 2010, 09:09:07 AM

Happy Anniversary CRG!

ArnieM · August 16, 2010, 09:20:02 AM

Boy, that's a real load Sonny. You're gonna wear that thing out.

Who eats it all? #2 son?

classicrockgriller · August 16, 2010, 11:24:33 AM

Quote from: Tenpoint5 on August 16, 2010, 05:35:22 AM
Somehow it doesn't surprise me that your doing a cook like this for your 1 year anniversary. So how many Days, Hours, and Minutes have you spent with us here on the forum in the past year Sonny?

Just a few and I have enjoyed my time here on the Forum. I may have failed, but I try to be a good Forum Member.

Thanks for the well wishes.

Now back to the Show!

This was last night after 6 hrs of smoke and rotating of the racks.

This morning shot.

The pastrami is drained, dryed, seasoned and resting in the fridge.

OldHickory · August 16, 2010, 11:41:21 AM

Happy Anniversary CRG. Another good excuse to smoke something in the Bradley. I enjoy all your posts and Pic's.-----ROCK ON------

TestRocket · August 16, 2010, 11:59:52 AM

Yummy!

squirtthecat · August 16, 2010, 12:06:00 PM

Happy Anniversary!

How many times over have you voided the warranties on your Bradleys?? ;D

SouthernSmoked · August 16, 2010, 12:06:53 PM

Happy Anniversary CRG.

Looks awesome from here and that smell, mmmmm!!!

Keep on Smoking!

DTAggie · August 16, 2010, 01:30:15 PM

Happy Smoke date anniversary

punchlock · August 16, 2010, 03:00:05 PM

Happy anniversary CRG. Just one question, how many people are you feeding? Are you planning for the Apocalypse?

ronbeaux · August 16, 2010, 03:34:36 PM

Vacumn bag for the Texas throw down??????? ;D :P

classicrockgriller · August 16, 2010, 03:35:25 PM

Last year I ordered my Bradley on the 13th thinking I would have it by the 16th or 17th, hence the day I joined the Forum.

The Company I ordered it from went out of business in the middle of my order and I had to re-order it from another company.

I actually didn't get my "First" Bradley till the 27th. Chris (10.5) called me today and I was telling him that I saved my recipe

file cards from the pucks I have used this year. I have 91. So 91x12 = 1092 pucks or 364 hrs of delicious Bradley Smoke.

On with the Pics.

I changed the pastrami recipe this time by taking out 2 tbl spoons of corriander and sub with 2 tbl of junniper berry.

2 links of Chappel Hill Venison/Pork and 2 links of Chappel Hill Jalapeno

2 Farmland (pre-cooked) Hams and 12 ball park all beef dogs.

Everybody smiling for a group picture ;D

I bumped up the temp to 225 and added 2 hours of pecan smoke and 2 hours of apple smoke.

Forum Anniversary Smoke

squirtthecat