Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

[FLBentRider]

Those 2 butts have got the rub on them and the OBS is heating up as I type this. They will get 4 hours of Hickory, then in the morning the will get moved to a 200F oven until the IT is 190.

[bflosmoke]

2 butts and a brisket. On one butt I used cym on the other I added brown and raw sugar just to see which I like best.
bflo

[FLBentRider]

I found some venison in the freezer from '06 (2006 not 30-06)  ;)

I put some of KyNola's Jans rub on it and into a 200F smoker with 6 pucks of Oak. (It just happend to be what flavor I had six loose pucks of..)

We'll see how it comes out.

[FLBentRider]

I ended up pulling the pork butts and forgeting the venison. It is now venison jerky. Not what I intended, but not bad either!

[Mr Walleye]

I did 40 lbs of sausage in the new smoker yesterday and I've got 4 racks of back ribs in the DBS today!

The sun is shining and the beer are cold....
Ahhh... Man... Weekends are great! It's all good!  ;)

Mike

[maja]

have you smoked a Should Pot Roast?

If so how.....................New to smoking.

Thanks

[Mr Walleye]

Hi Maja and welcome to the forum.

Around here a beef shoulder roast is called a chuck roast so I'm assuming that's what it is. It is very similar to doing a pork butt. If you are planning on pulling it I'd take the IT to 195 to 200 degrees. If you are planing on slicing you don't want to take it that high. Here are a coupl of links to posts on doing a chuck.

http://forum.bradleysmoker.com/index.php?topic=6924.0

http://forum.bradleysmoker.com/index.php?topic=2110.0

Here is another thread with some pictures where I did a chuck roast.

Hope that helps

Mike

[Mr Walleye]

Sorry Maja... I forgot that last link!  ::)

http://forum.bradleysmoker.com/index.php?topic=5660.0

Mike

[Smokin Soon]

I will be a busy boy this weekend, pork loin roasts on sale, will get some Hab's Caniadian started, will use some for a garlic bratwurst sausage, have 2 yardbirds brining for a good smoking then in the Big Easy thing for crisping. Weather is great! Adult beverages are fully stocked, no timetables for completion. Gotta just "Smell the Smoke" and enjoy!

[Gizmo]

Just some small petite ribs.  Hardley any meat.

When 1 rib = a rack



A little Onederful rub and 2 hours 40 min of mesquite.



About 3 hours wrapped in foil and AJ.



Some garlic and onion augrats with a mixture of smoked cheese.



No fancy plating this time.  Just drop and chomp.  Yah, 1 rib.   :P



More like eating prime rib, than just plain old beef ribs.
These were from the Asian Market.  They are "beef short ribs" aka "SUON BO DAI HAN" before they are cut to be short.
This size would make Texas proud.

[La Quinta]

WOW Giz...I'm drooling...just dooling...having trouble typing...:) WANT SOME...LOOKS GOOD...WANT SOME...Is someone swinging a teabag in front of my face? GIZMO GOOOODDDD...!!!!

[Gizmo]

But did you miss the note about the devil wood?  ;D

[FLBentRider]

Looks good Gizmo!

[Tenpoint5]

But did you miss the note about the devil wood?  ;D

I was gonna ask about the Messy wood !!! What was WTS holding the teabag in front of YOU Giz? I cant agree more on the plating. If your house is like mine its drop and pull back fingers before they become bloody stumps. The natives can get restless waiting for ribs.

[deb415611]

Giz -  that is awesome looking.   

It's damp and rainy here and I have to work  :( so nothing in the smoker this weekend  :( .   Just started some spaghetti sauce - it might become lasagna later....