Memorial Day Smoking Plans

[TexasHooch 5,152]

Not sure how we got halfway through Saturday but let's go!  Got 5 spares on and getting a bunch of drummies prepped.

How's that Brisket coming JSB?

 

[Gil Bang 26,059]

Ribs on WSM now

[Steel Shank 9,434]

12 racks and a truckload of dead chickens hitting the smoker in the morning. Got a brisket if I get some room.

[Judge Roybeanbag 11,821]

Throwing on some jalapeño and cheese stuffed chicken thighs for now.   Burgers, hotdogs and ribs later this weekend.  

[Onboard 2.0 9,083]

Misinterpreted the thread topic, but for the record Reseva Real Romeo Y Julietas .

Robustos, and Torpedos.

But the meat products look nice too.

Edited May 26, 2019 by Onboard 2.0

[Spankytoes 1,743]

Smoked meat poutine in Montreal

[Guest Lobo]

I'm vaping my brisket.  

[futureman 22,559]

mostly sativa

[Tailgate 3,024]

Indica 

[Steel Shank 9,434]

6 hours ago, Steel Shank said:

12 racks and a truckload of dead chickens hitting the smoker in the morning. Got a brisket if I get some room.

Swing by. 

bitch

Edited May 26, 2019 by Steel Shank

[utee94 15,870]

2 hours ago, futureman said:

mostly sativa

I once knew a girl named Sativa.  No lie.

On Monday I'll be smoking pork spares and maybe a brisket if I remember to pull it to thaw tomorrow.

 

[Anastasis 23,473]

Six briskets, two pork bellies, maybe 10# sausage. 

[Dutch 4,488]

Beef ribs and some sausage. 

[pops 7,007]

I'm going to wake up early tomorrow and watch Louis win the parade in Monaco then do a Santa Maria tri tip. Monday will be ribs and maybe a shoulder to pull for sammiches. 

[Thetexashammer 1,062]

4 hours ago, Spankytoes said:

Smoked meat poutine in Montreal

We get it. You travel. Jesus.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just kidding that is awesome.

Edited May 26, 2019 by Thetexashammer

[conVINCEd 21,473]

1 hour ago, utee94 said:

I once knew a girl named Sativa.  No lie.

On Monday I'll be smoking pork spares and maybe a brisket if I remember to pull it to thaw tomorrow.

 

Ricky’s kid?

[Spankytoes 1,743]

Haha. We’re “roughing it” in Quebec this weekend

[phdhorn 6,224]

You soak a brisket in that toilet for 8 hours or so, I guarantee you it'll rock later.

[Deej 76,983]

19 hours ago, Lobo said:

I'm vaping my brisket.  

I loaded mine in the bong. Hard to get a good draw, though.

Edited May 26, 2019 by Deej

[Deej 76,983]

Pork spares, pork tenderloin, a couple of chickens, and some bratwurst. 

[Deej 76,983]

Bought the pork ribs at the little mexican meat market down the street. Asked the guy to cut the full rack in half. He cuts it lengthwise. 

[hornbri 1,418]

34 minutes ago, Deej said:

Bought the pork ribs at the little mexican meat market down the street. Asked the guy to cut the full rack in half. He cuts it lengthwise. 

Yeah that's on you. 

[Deej 76,983]

No, I actually showed him how I wanted it cut. He held them up and I motioned where to cut them. He was just fucking with the gringo. I will talk to him over the fence tonight when he gets back to his shed.

[WhatTheBuck 28,814]

19 hours ago, futureman said:

mostly sativa

 

19 hours ago, Tailgate said:

Indica 

Advantage futureman. 

[ImissWallyPryor 9,046]

Brought this brisket 1,000 miles from HEB in Oak Hill  

[Deej 76,983]

That's a brisket?

[ImissWallyPryor 9,046]

Fuck you. And the native Texans loved it. 

[ImissWallyPryor 9,046]

One said it was even better than Dickey’s. 

[BabaYaga 15,332]

1 hour ago, ImissWallyPryor said:

Brought this brisket 1,000 miles from HEB in Oak Hill  

As I said Many a night coming back at 3am...... They ain't all 10s man.....But they fuck!  Looks good. Mad props for going old school in the kettle with the foil pan diffuser.  Done that as well as make a little "wall" of foil and separated both halves.  One with lump, the other the meat. 

Edited May 27, 2019 by BabaYaga

[Anastasis 23,473]

 

We're on the smoke.

[Anastasis 23,473]

PS drunks. 

[Anastasis 23,473]

Color coming in. 

[RMac5 1,551]

They are looking good, post up a picture of the cooker if you can, love looking at all the different rigs.

Wife just informed me that we will be cooking for a rehearsal dinner of about 50 folks this coming Fall.  I’m not looking forward to it, I have never done any cook even remotely close to that many people. 

[RPM 26,368]

Fuck y'all. I'm eating cold Eckrich jap & cheddar sausage and washing it down with Jim Beam Devil's Cut.

You got a problem with that?

[Fat Bastard 608]

Picked up one of those 4 bone-in short ribs at heb today. What’s the consensus on Cook time for these? Running 250-275 on my pit right now. Went on at 1130

[Jerry Callo 8,749]

1 hour ago, Fat Bastard said:

Picked up one of those 4 bone-in short ribs at heb today. What’s the consensus on Cook time for these? Running 250-275 on my pit right now. Went on at 1130

 

I put mine on cooking at 285. They'll take 6 hours at a minimum, maybe more depending on how they probe.  I won't even take a look for the first 5 hours, then I'll probe, spritz, and estimate how much longer.  

Edited May 27, 2019 by Jerry Callo

[Anastasis 23,473]

Hat tip to @CenTXpony

[Jerry Callo 8,749]

Probed fairly tender at 5 hours. Probably an hour or less left.

[Dutch 4,488]

Yes, I totally beef rib, bro.

[Fat Bastard 608]

I did 3-2-1 on the spare ribs and 5 hours for the short ribs. Wrapped everything in butcher wrap. Used the top oven to keep the short ribs going at 275 for about another 2 hours and kept the spares on at 200. Picked up some Chapel Hill sausage while at HEB as I had zero energy to drive out to my regular meat shop for sausages, but these were pretty good, especially the jalapeño ones. Anyway, pics below.






Sent from my iPhone using Tapatalk

[PantsTent 2,002]

I failed at pictures but did the Franklin shit load of butter method on turkey breast and a small slab of pork belly. Corn on the cob and taters cuz 'merica.