so, whatcha smokin' this weekend?


 
G

Greg

TVWBB Super Fan
some friends are having a 'guitar hero' party, and requested some Q. when i get home from my show tonight, i'm going to throw on 2 butts and a packer that i picked up at costco today. i'll post some finished pics.

so, what are you smokin'?
 
i'll decide when i get to sam's in the morning. i want to do some spares or possibly a packer. i plan on getting a months worth of meat and groceries, so i might just get a packer(if they have any) and wet age it for 3 weeks.
 
Butt on now for an overnight smoke and 4 racks of spare ribs (trimmed up Louise style) ready to toss on tomorrow.

Thinking of smoking up 2 fatties tomorrow too after they were such a hit last week.... too much meat? neeeeeever
 
Doing-up some spares tomorrow and an 8lb chicken on Sunday.

Can't wait to use the new sauce I made. I want to taste it on some pork so I'm gonna taste a bit of it with the ribs.

sawz.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Simmons:
Thinking of smoking up 2 fatties tomorrow too after they were such a hit last week.... too much meat? neeeeeever </div></BLOCKQUOTE>

thinking about a fatty, or some abt's after the main event comes off.
 
Just got my 18.5 WSM on Wednesday. I filled her up that night Minion style to test it and try and duplicate an overnight cook (no meat on...I wasn't sure when it would arrive so I didn't have anything prepared to put on) with fair results. I think some practice (and actually having meat on it (an inherent heat sink)) will solve the issues I had.

Going to do two Beer Can Chickens and 3-4 racks of BRITU on Sunday...

Question: The BRITU calls for lighting the WSM via the "Standard Method", the BCC via the "Minion Method". I obviously can't do both at the same time. Which method would you guys use for this cook? I've done many cooks Minion on my OTG but the BRITU recipe is pretty adamant about sticking to the "technique". I think either method would work, just looking for some advice...

Can't wait until Sunday!!
 
it's quarter to one in the morning here in so-cal, and i just put the lid on the WSM! i'll wait up for an hour or so to make sure the temp is holding, then off to bed! this will be my first smoke using a clay saucer instead of water.
 
no briskets at sam's today. i got some spares for tomorrow, and tonight is either grilled wings with anchorbar hotter sauce or a nice thick ribeye and salad.
 
that anchor bar sauce is really good!

i'm about to pull the butts and brisket off the smoker. they both finished earlier than i anticipated, but that's ok. i'll wrap them in foil, paper bags, then towels and throw them in the cooler. i'll keep the temp probe in one of them to monitor safe temp.
 
All this cooking going on today and no food p*rn? What gives? Just got my fire going and I'm waiting for her to warm-up before I put the turkey on. Will be posting pics soon . . .

EDIT: Pictures updated and the Cuba Libre's are going down way to smooth . . . go to slow down to make the dressing and gravy.

EDIT II: She's sitting at about 162 breast. Just opened a nice bottle of shiraz. Just put my sausage dressing in the oven, got my garlic mashers going. Cheers!!

EDIT III: Damn, I'm hurting, the drinks were going down just too smooth yesterday and then I opened a second bottle of wine after the shiraz. Let's just say I've felt better. Didn't get any final pictures as I was way to intoxicated to remember pictures. Tasted awesome this morning, don't remember how she tasted last night . . . won't to that again for a long time.

PICTURES
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg:
that anchor bar sauce is really good!
</div></BLOCKQUOTE>

yes it is. all i've ever had is the hotter sauce. it is just the right heat for my tastes. a friend of mine sent me some a few weeks ago to try and there is a local place here that sells it. i just put a dozen wings on the top grate high heat with a chunk of apple, but i lost one to the fire through the gap on the top grate handle
icon_mad.gif
 
Don, try the standard method, it is a no sweat method and will give you a new tool. Just finished a BRITU cook with outstanding results.
 
Looks like it's gonna be a Brisket kinda night over here on the east side of town. Using Larry R's coffee rub. Damn, that stuff was thick. I was thinking about using some of it for mortar and do some brick work, but it smells to good to mortar. I was thinking about putting her on at about 9 pm tonight depending on how many beers I have between now and then, but the plan is in place. While all that is going on I will be grilling a tri-tip that we bought from Costco.

EDIT 1: just started about ten coals to get the WSM fired up and have the brisket sitting out at room temperature. It's a cool windy and damp evening here in Fresno tonight, so it's going to interesting on how this one goes.
EDIT 2: just put the brisket on the cooker at 11:15 pm PST with a grate temp of 225*, left the sliding glass door open and now the house is full of smoke.
EDIT 3: just woke up and she is spot on at 225* and the meat is at 161*, going to foil her at 165*, it's cold and windy and wet this morning here in Fresno.
 
argh! dead batteries in the camera!

besides that, the Q was a smash hit! tender brisket and fall apart pulled pork! folks just wolfed it down!
 
I just finished throwin a couple ~5.5lb butts on. Slathered with mustard and used dizzy pig course grind dizzy dust on one and red eye express on the other. Fired with RO, 3 hickory and 3 cherry, plugged in the digiq and now its time for some night caps.
 
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