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So for super bowl I started a 11lb packer ....added my usual rubs after trimming , vac sealed it and put in the fridge ..thurs morning into the water bath at 135 degrees it went ....I pulled it out this morning and placed it on the smoker for 3 hours at 135 degrees... Super tender and super...

picked up a 7 blade chuck roast on sale at Safeway and threw it in the sous vide water bath for 48 hrs at 138 . Was going to throw it on the smoker but ran out if time today ... Torched it and served with a lil gravy made from the juices... It was fork tender and amazing flavor .....New take on...

First sous vide / smoke experiment for me .... Full packer into the 138 degree water bath for 72 hours , 3 hours smoke... I separated the flat and point for the cook .. Here is a pick of the point ... Have to say it's the best brisket I've cooked out of about 10 on the WSM .... I will never...

decided to do some baby backs , short ribs and beer sausage for the Niner eagle game ... [/URL][/IMG] [/URL][/IMG] [/URL][/IMG]

So it's all about ribs , chicken and beer today ... Going to have a patio full on this beautiful day ... Ribs and chicken in their prom dresses ready to rock and roll !! More pics later..

Ribs rubbed and on the smoker .. Garlic ,smoked paprika and Rama Rub ...my go to rub of choice lately !!! More pics soon

So this afternoon I decided I wanted ribs tonight and wanted to start practicing for our local rib cook off in April ...last years mid pack 15th didn't really cut it ....so I thought I'd give some of Costco's pre rubbed ribs with a little help from me added .Good practice for texture and cooking...

Appetizers on the smoke ....carmelized onion meatballs, jalapeño mango meatballs,mini sausages, brats and chicken for the patriot bronco game .... smoked porter , watermelon wheat , Janet's brown ale , all home brew on tap in the keezer Ribs and chicken later for Niner game

Almost four hours on the smoke for this big 3 rib prime rib ... One of Safeways 5.99 lb specials ... It was good and tender , reviews all came back with clean plates ....

Brined some Chicken Quarters yesterday in salt ,sugar , and spices .. On the smoke today at 275-300 for 1-1/2 hours .. Used mesquite lump and cherry ...I rubbed with Rama Rub and also pulled back the skin on the thighs , rubed butter on thighs and also tucked it under the skin ,and applied...

So After trying diff versions of 3-2-1 , 5-6 hour low an slow ... No foil... Just haven't been quite satisfied with my cooks on the wsm the past year... Yea they were good, but just never the right profile I was looking for .... 3-2-1 was fall off the bone tender,and which most my friends loved...

So about 12 days ago I took a 15 pound brisket and separated most of the flat from the point ... I smoked the point a couple of days later and put the flat in a brine for pastrami .. The Brine is basically Pop's brine with a few personal touches added ... So 10 days brine , 2 days on the rub...

So I bought a 15 lb brisket couple days ago with intent on making pastrami .... But the call of some juicy point beckoned me so I cut 3/4 of the flat off and it's in a brine for ten days .... The point I thru on the smoker this morning and 10hrs later looked like this... And another 1-1/2 hours...

Brewing an IPA tomorrow so I'm throwing on a brisket at midnight ...it's a full packer around 13 pounds ... Here it is all rubbed an waiting ..... I will update at pics as the cook progresses ...

Easy like Sunday morning ...

So wed brisket smoke of cherry and pecan , butcher paper wrap ,220 temp for 12 hours , simple rub of salt ,garlic and Montreal steak 4 hours in Resting