Ben Leyhew
TVWBB Member
In the spirit of Independence Day--smoked meats, fireworks and America, heck yeah!
On Wed, I started with two briskets, rubbed and left in the fridge overnight.
Smoked the brisket Thursday for 13 hours at 225.
Thursday Night, I injected and rubbed an 8 lb boston butt. It sat for about 12 hours in the fridge.
Friday I smoked the butt for about 12-13 hours at 225. Threw some sauce on it right before I pulled it.
On Saturday morning, I did a smoked salmon appetizer. I made a rub/slurry and let it marinate for about an hour. 2 c of brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black sugar, 1/4 c molasses, 1/2 c kosher salt. Smoked for 60 minutes at 225 until internal temp 150. This was a great appetizer on ritz crackers.
http://i769.photobucket.com/al...%20Pics/DSC00901.jpg
Next I did a modified Roadside/Beer Butt Chicken. Marinated whole chicken and wings for 6 hours in the Roadside marinade, used half a beer and filled the rest up with the marinade.
http://i769.photobucket.com/al...%20Pics/DSC00910.jpg
I smoked the chicken at 275 and sauced everthing in 30 minute intervals. Here is a pic after the first hour.
Here is the chicken after 3 hours and half a bottle of marinade.
Here is a finished pic of spread:
http://i769.photobucket.com/al...%20Pics/DSC00914.jpg
Total smoke time (approximate): 13 hours for the brisket, 12 hours for the butt, 1 hour for the salmon, 3 hours on the chicken.
On Wed, I started with two briskets, rubbed and left in the fridge overnight.
Smoked the brisket Thursday for 13 hours at 225.
Thursday Night, I injected and rubbed an 8 lb boston butt. It sat for about 12 hours in the fridge.
Friday I smoked the butt for about 12-13 hours at 225. Threw some sauce on it right before I pulled it.
On Saturday morning, I did a smoked salmon appetizer. I made a rub/slurry and let it marinate for about an hour. 2 c of brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black sugar, 1/4 c molasses, 1/2 c kosher salt. Smoked for 60 minutes at 225 until internal temp 150. This was a great appetizer on ritz crackers.
http://i769.photobucket.com/al...%20Pics/DSC00901.jpg
Next I did a modified Roadside/Beer Butt Chicken. Marinated whole chicken and wings for 6 hours in the Roadside marinade, used half a beer and filled the rest up with the marinade.
http://i769.photobucket.com/al...%20Pics/DSC00910.jpg
I smoked the chicken at 275 and sauced everthing in 30 minute intervals. Here is a pic after the first hour.
Here is the chicken after 3 hours and half a bottle of marinade.
Here is a finished pic of spread:
http://i769.photobucket.com/al...%20Pics/DSC00914.jpg
Total smoke time (approximate): 13 hours for the brisket, 12 hours for the butt, 1 hour for the salmon, 3 hours on the chicken.
