Smoke Day? Or WSM Smoke weekend?

[BrianCal]

Started Friday with some baby backs, used some Pappy’s rub, mixed a little gochujang in it for some heat. The doneness and tenderness was spot on, but the flavor was a little salty. I think the salt in the rub added to the salt in the gochujang was a little too much. But we still finished them

 

[BrianCal]

Day 2, had to try something new for Smoke Day 2020. Been wanting to do one since @Pat G posted some pulled beef tacos a few years ago. Loosely followed a recipe I saw from Malcolm at HowToBBQright youtube channel. Seasoned with some SPOG and a little celery seed. Onto the kettle at about 250 (temp came up from the pic, lol)

 

[BrianCal]

After an hour and a half on each side, IT about 150, put it into a pan with some beef stock, yellow onions and garlic, then covered with foil so it braised

 

[BrianCal]

Went about three more hours, took it to about 200. Then took it off, rested it it for about 90 minutes, and pulled it by hand.

 

[BrianCal]

We strained the liquids to make an au jus, served it with some egg noodles. (Tacos next time). Saved the onions, going to use them tomorrow for a bacon jam I’m thinking of for a cookout we’re doing at the beach. Overall verdict - very happy with it. Will definitely be doing this again

 

[BrianCal]

Oh, and made some blackberry & raspberry infused rum, had that while cooking.....

 

[Brad Olson]

That's a great start for 2 days in...

...but it's how you finish that counts, and it's only Saturday night. I do believe you've set yourself a high bar.

 

[G Schafer]

That's a great start for 2 days in...

...but it's how you finish that counts, and it's only Saturday night. I do believe you've set yourself a high bar.

He's got a bunch of blackberry and raspberry infused rum. He may already be finished!
Gerry.

 

[BrianCal]

That's a great start for 2 days in...

...but it's how you finish that counts, and it's only Saturday night. I do believe you've set yourself a high bar.

I have some salmon brining tonight, will smoke that tomorrow, as well as some smoked wings for the beach later, where we will grill some burgers and dogs.
I just have to think of something for Monday....

 

[Pat G]

Nice cook Brian. It's been a while since I smoked a chuckie.

 

[Rich Dahl]

Nice cook Brian, looks great.

 

[BrianCal]

Ok day 3.... smoked some wings, just a little Blues Hog rub, quick sear on the gasser, then one batch in Franks and butter, the other with Blues Hog Smokey Mountain BBQ.

 

[BrianCal]

And my smoked salmon

 

[BrianCal]

We also grilled a bunch of burgers and dogs at the beach, was too busy to get pics during the cook, but got a nice beach pic, lol

 

[Rich G]

I think you have set the bar for Memorial Day weekend grill usage, Brian! Great series of cooks......I'm not sure I can pick out a favorite, though I'm leaning toward the wings and salmon.....or the tacos, ah, crap, pour me some rum and I'll think about it some more!!

R

 

[JeffG]

What Rich said....

 

[ChuckO]

It's whatever you want Brian. Some seriously good cooks!

 

[Michael Richards]

Brian,
Holy Crap that is a great weekend of cooking! I really want to do wings here soon and yours look amazing.

 

[JimZ]

You set a very high bar and looks like you enjoyed the weekend. I never think to take pics when i cook.

 

[BrianCal]

Brian,
Holy Crap that is a great weekend of cooking! I really want to do wings here soon and yours look amazing.

I go pretty simple on them. Quick rub, usually Pappy’s or Blues Hog, 2 hours on the smoker at 225 (renders out a lot of fat and gets the skin crispy) then a super quick sear on a hot grill. Then your favorite sauce and lots of goodness !!