Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 29

Thread: What Will You Smoke For Smoke Day This Year?

  1. #11
    New Member
    Join Date
    May 2018
    Location
    NJ
    Posts
    4
    Not all on one day but beer can chicken sat, and havent decided yet on which for which day but some racks of ribs and i have a nice two bone prime rib Im planning on smoking as well

  2. #12
    New Member
    Join Date
    May 2018
    Location
    Iowa City, IA
    Posts
    3
    Company coming to visit from Missouri. Going to treat them to pork shoulder and beef brisket. Attempting to smoke both on the WSM.

  3. #13
    New Member
    Join Date
    Sep 2017
    Location
    Birmingham, AL
    Posts
    18
    I'll be doing a pork butt, only my second one. I did one last October and it turned out pretty well. I'm excited to see if I can improve on it.

  4. #14
    TVWBB Super Fan
    Join Date
    Jul 2016
    Location
    Zambia
    Posts
    325
    I am not sure yet.
    I got a big chicken in the freezer that I may smoke (normally I grill chcken, so may be a nice change), or beef ribs.
    I am quite sure I will throw a couple eggs on the smoker as well.

    I am going to be quite busy, so it's going to be a cook where I won't be able to monitor anything very well....

  5. #15
    New Member
    Join Date
    Sep 2017
    Location
    Birmingham, AL
    Posts
    18
    I love a good smoked chicken. I smoked one last weekend with a smokehouse maple rub and used pecan wood and it was great. We eat a lot of chicken so I feel like I've gotten pretty good at it, but the wife said it was better than normal.

  6. #16
    New Member
    Join Date
    May 2011
    Location
    Cairns, Qld. Australia.
    Posts
    8
    Having recently done Harry Soo's Masterclass in Perth, Australia. Im going to put some newly learnt knowledge into practise and make some Brisket. My brisket injection arrived just in time yesterday in the post, hopefully my WSM Smoke Day T-Shirt arrives today with any luck (I was a bit slow ordering). BTW, love this years design.

  7. #17
    New Member
    Join Date
    May 2017
    Location
    Moreno Valley, California
    Posts
    12
    I'm going to throw on some spare ribs with a simple homemade rub and sause that has been a hit with everyone. I'm also going to experiment and do some mac and cheese.

    I have not done anything on my WSM for a couple months, so I'm really looking forward to this weekend! Like a kid before Christmas!

  8. #18
    TVWBB Super Fan
    Join Date
    Jul 2016
    Location
    Zambia
    Posts
    325
    The chicken is defrosting in the fridge......

  9. #19
    New Member
    Join Date
    Sep 2016
    Location
    Allentown, PA
    Posts
    25
    I cannot wait for my first Smoke Day cook!

    I have a 12# packer brisket I'm planning on doing. After trimming I should have about 10# to cook. I am doing this one Texas style with just good ol' salt and pepper. I am thinking around 10 hour cook, wrap after 5, and then rest for 2 for a total time of about 12 hours. I am using my 18.5" WSM using the minion method and pecan chunks. Hopefully I can get the cook out of 1 full KBB load in the ring. My only questionable thing is we are to get 80% chance of thunder storms in PA tomorrow which my affect my cook time and temps but I plan on setting up the pop up tent and cooking under there and if needed setting up a tarp on the side if the rain is really bad. Also I am trying out the vortex for its first run on the 22.5" kettle for some wings to eat while we wait for the brisket.
    22.5" 18.5"

  10. #20
    TVWBB Pro Dan C. FL's Avatar
    Join Date
    May 2017
    Location
    Florida Panhandle
    Posts
    703
    Quote Originally Posted by JoeE View Post
    I cannot wait for my first Smoke Day cook!

    I have a 12# packer brisket I'm planning on doing. After trimming I should have about 10# to cook. I am doing this one Texas style with just good ol' salt and pepper. I am thinking around 10 hour cook, wrap after 5, and then rest for 2 for a total time of about 12 hours. I am using my 18.5" WSM using the minion method and pecan chunks. Hopefully I can get the cook out of 1 full KBB load in the ring. My only questionable thing is we are to get 80% chance of thunder storms in PA tomorrow which my affect my cook time and temps but I plan on setting up the pop up tent and cooking under there and if needed setting up a tarp on the side if the rain is really bad. Also I am trying out the vortex for its first run on the 22.5" kettle for some wings to eat while we wait for the brisket.
    Enjoy it!!! I get at least 13 hours with a full ring of KBB using the minion method. Oh, and for the wings, pay attention. The directions that came with mine side cook for like an hour. Mine are always done in about 25 minutes. Have fun!!!
    22" Weber Kettle; 18" Weber Kettle; Big Brother: 18" Weber Smokey Mountain ; and Brand New Baby Brother 14" Weber Smokey Mountain

Page 2 of 3 FirstFirst 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •