What are you smoking this weekend (4/12/13)


 
LarryR

LarryR

TVWBB Diamond Member
Picked up a choice 12 lb brisket that I'm going high heat on, Frontier Lump and pecan for smoke. Using coffee cardamom rub I like so much. Beautiful day here in Vegas, looking at mid 80s.
 
I finally found a butcher that agreed to slice up some pork steaks for me. Trying them out this afternoon. It's going to be 80 + here in the Dallas area today.
 
Hi Larry, I've got a 13.5 lb brisket on the WSM now. I thought about going H.H. myself but decided to go L&S and then foil at around 155 degrees. Decided on a simple K. salt and pepper rub for the first time just to see if I like it.
 
Two whole chickens.

I've got them both brining right now. Going to inject one with Stubb's Texas butter too....going to glaze the other with a sweet pecan sauce...we will see how they turn out!
 
Bbq chicken thighs and a 2.6 lb tri tip and they better be good or the cook gets fired.
 
Currently have THIS on the WSM as we speak! Err... type!

It's a chilly 37 F here in Grand Rapids, with pretty gusty winds. Have my stuff setup just inside my garage with the doors open, to hopefully cut down on some of the wind, but allow proper ventilation.
 
Like Matt, I am doing St L cut spares with some Apply wood smoke. I dusted them with Penzy's Gallena Street. I have decided if I'll wrap them or not.
 
I've got a couple of chuckies on the 18" wsm to be panned in a bit and ovened for Pepper Beef Stout. Then a bit later I'll be putting some wings on the smoker that have been marinading all day. Trying a friend of mine's recipe for low-n-slow-n-mopped hot wings that I'm sure is gonna be a hit.
 
Wife brought me a whole fryer, which I halved. I've got some Tabasco Buffalo flavored sauce to sprinkle on top of the rub I use for chicken, never tried it before so I hope it's good.
Do y'all do this little thing? I cut a small slit in the skin between the thigh and the tail and poke the leg through the hole. It really keeps the leg in place and you don't have to worry about stringing it up.
 
Dave Russell said:
I've got a couple of chuckies on the 18" wsm to be panned in a bit and ovened for Pepper Beef Stout. Then a bit later I'll be putting some wings on the smoker that have been marinading all day. Trying a friend of mine's recipe for low-n-slow-n-mopped hot wings that I'm sure is gonna be a hit.
Click to expand...

Quite curious to hear about the wings-- cooking method (on foil?), how long they were on, the temp, and how they came out. That might be something I want to give a try!
 
Some great cooks going on today! My brisket has been on 1:30 and I'm sitting at 100 degrees. Decided to go over red oak and I'm laying a heavy smoke down early as she'll foil around 165. Lites are ice cold and Journey's Captured is on on the patio, great Q in progress.
 
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Not a damn thing!!!!!! My mini is down and out for the count for a few days!!!! Got a coat of shiny black caliper paint about to be laid down on it! :cool:
 
Just wings, but on my gasser with a smoke can I found from a few years ago. It's cold and rainy here but I have a rack of sides in the oven at 225F too. I'm doing saucy wings and dry ribs for Saturday munchies.
 
Trying out my new smoke rack for the 18.5. Hanging a couple of racks of St. Louis style ribs from Costco and firing up the 26 for a wood roasted turkey. Got some family coming for supper.
 
I worked this weekend, so just a small tip roast in a CIS on a bed of taters & carrots going in the OTG right now.
Weather is beautiful, sunny and 67..:cool:

Tim
 
John Leopard said:
Do y'all do this little thing? I cut a small slit in the skin between the thigh and the tail and poke the leg through the hole. It really keeps the leg in place and you don't have to worry about stringing it up.
Click to expand...

I have always just trussed my birds with string like Thomas Keller does when I do them whole, and usually when I halve my chickens I separate the legs and breast, but I have seen that method before in videos for oven baked chicken, I'd like to see how it turns out on a smoker or grill for sure! Sounds like it would work great helping them cook evenly!

Definitely like my breasts cooler than the dark meat. 150 on breasts and no higher, and maybe 160 on dark meat.
 
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