What's in your smoker tonight?

[johnplav]

Smoked bacon for brunch tomorrow 

[crappyice]

I did the 3 and 2 step of the 3-2-1 method for Mother’s Day Ribs


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[Moho81]

I did the 3 and 2 step of the 3-2-1 method for Mother’s Day Ribs


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Ha same. 3-2-2 method of baby back ribs.






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[crappyice]

Ha same. 3-2-2 method of baby back ribs.






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Either …
Good luck with the new unit! What did you get?
Or
How the hell is it still that clean!!!!


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[Moho81]

Either …
Good luck with the new unit! What did you get?
Or
How the hell is it still that clean!!!!


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3-2-1…. That must have been the wine talking. Lol.

I believe I got the same as you. Char broil analog electric smoker. So easy even a caveman could do it.

The picture makes it look cleaner than what it is but it’s still fairly clean. I haven’t smoked a ton since I got it in March.




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[crappyice]

I made a killer BBQ sauce. I saved the juices from the 2 hour braise. Put it in the fridge to let the fat to solidify. Removed the fat..sauté onions add the “juices” from 2 hour braise and some of the Smoked shanks collagen I kept from yesterday…some ketchup, brown sugar, chili powder, cayenne and puréed.


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[REDNECK4LIFE32]

3 racks of baby back ribs on smoker. 321 method. Can't wait 6 hours.

[johnplav]

Sunday lamb on the new smoker 

[REDNECK4LIFE32]

Finished product out of my pit boss.

[9jNYstarkOH]

Ribs and baked beans on the Bradley. 

[Moho81]

Yesterday. Polish Kielbasa wrapped in bacon then filled with cream cheese, mushrooms, onions, garlic and jalapeños.





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[mlammerhirt]

Yesterday. Polish Kielbasa wrapped in bacon then filled with cream cheese, mushrooms, onions, garlic and jalapeños.





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Holy Jesus....you had me at wrapped in Bacon! What a concoction! I have some Costanzas kielbasa needing this kinda love!

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[corydd7]

I second that, looks amazing Moho.

[mowin]

11 hours ago, Moho81 said:

Yesterday. Polish Kielbasa wrapped in bacon then filled with cream cheese, mushrooms, onions, garlic and jalapeños.





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Pork shots.  Gotta luv em.  I make em probably once a month.  There definitely the first to go during parties.   My favorite stuffing is cream cheese mixed with a little brown sugar.  

Edited May 16, 2022 by mowin

[Moho81]

Holy Jesus....you had me at wrapped in Bacon! What a concoction! I have some Costanzas kielbasa needing this kinda love!

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I second that, looks amazing Moho.

This is what I based it on.

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[REDNECK4LIFE32]

Pork shoulder going on the pit boss.

[johnplav]

Another batch of ghost pepper pistachios 

[johnplav]

Divvying up the product 

[REDNECK4LIFE32]

Just put in tin foil after 6 hours of smoke. Looking good should be done by 630.

[REDNECK4LIFE32]

Finished pit boss pork butt 10hrs. Delicious!

[mowin]

14lb brisket going on the pellet smoker at midnight.  Getting up at 6am and firing up the reverse flow smoker to finish the brisket.  Cracked out sausage and cheese balls ready for the pit for app around 3pm tomorrow. 

[REDNECK4LIFE32]

31 minutes ago, mowin said:

14lb brisket going on the pellet smoker at midnight.  Getting up at 6am and firing up the reverse flow smoker to finish the brisket.  Cracked out sausage and cheese balls ready for the pit for app around 3pm tomorrow. 

What do you season brisket with? I used salt and black pepper. Can't wait to see finished product. I know it's going to be delicious.

[mowin]

9 minutes ago, REDNECK4LIFE32 said:

What do you season brisket with? I used salt and black pepper. Can't wait to see finished product. I know it's going to be delicious.

Usually it's SPOG.  Salt, pepper, onion, garlic. 

However I was out of "O" ( onion powder).  So I had some rub that was heavy on onion, and added so additional garlic and black pepper.  I mean how can I go wrong with more garlic? 

[mowin]

Elizabeth Ann is fired up.  Brisket was at 145° when I put it on the stick burner.  I'll wrap at 165 ish or whenever it hits the stall, and let it go until it's probe tender, probably around 203-205°.  I'll then wrap it in towels and into the cooler for a few hours rest.  

[doebuck1234]