Whats smoking tonight pit masters?


 
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Dan Bond

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I have a 8.5 lb. butt on and is rubbed down with Dizzy Pigs " swamp venom" I put it on around 5:30 pm. Chicago time and should be done around 8:30 tomorrow morning. I'm using 4 chunks of maple, 1 chunk of cherry and a lite sprinkle of Jack Daniel's oak barrel chips. I will post when I pull it with pics.
 
Nothing cooking tonight, the weather is too bad. Gotta 8lb picnic I am planning on starting tomorrow night, to be ready for the Skins game Sunday!
 
Brined a fresh turkey breast...Jamaican rub...cherry smoke...pulled at 165...
MMMMMgooood.

My best recent discovery is plenty of fresh ground BLACK PEPPER in the brine.
 
No smoking, but 3 2" ribeyes are going on the Silver B tonight!!

Ribs tomorrow whilst viewing the Browns put a BEAT DOMN on the bottom feeding COWBOYS!!
 
Pulled two pork butts off the WSM at 9am this morning, one at 198 the other at 194. Double wrapped both in foil, closed down the vents and left them in the WSM for a couple hours.

Texas Rub#1 with hickory and apple wood. Ryder Cup, pulled pork sandwiches and cold beer today.
 
Man, I'll have one of each of the above! I'm throwing in two partially-cooked hams, and I think I'm going to try and invent something on the fly to baste them with--I'm going to do Pineapple juice, brown-sugar, and maybe a little honey.
 
If anyone lives in Arizona, I snagged those hams for $.49 a pound at Fry's (Kroger). They also had pork shoulders for $.69. I dropped $85, and my wife got mad for having to play so much freezer tetris!
 
Leftovers.

I have the bread machine making the dough as I type.

Going to take leftover brisket, pork and buckboard bacon and make diferent calzone out of them for dinner tonight.
 
Just got back from BJ'S and got a 18.00 lb chuck roll. Nice and thick going to use #1 over B&B Experts Choice Lump with Pecan and Cherry. For Dinner tomorrow
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Just put a 7 pound butt on with a hickory/wild cherry mix...Smothered with yellow mustard and #2 rub...Guru set at 235 to 240...Ramp set with meat temp at 200...Outside temp is 58 going down to 45...No wind.....And FSU is kicking butt
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Chuckies' on with #1 & #2 50/50 mix. Guru set at 235 - 240 windy as heck here 20 - 25 mph used 20 briqs to lite the lump. Came up to temp in 25 min. Bryan
 
I have a total of 5 chickens prepping.

I'm brining 3 at this moment. They'll come out of the fridge in about an hour.

There's an additional 2 in the fridge. One's got a chili brown sugar rub on it. The other one has sugar - celery salt based rub on it.


At this moment I'm not sure what rub I'm going to use on the 3 brining chickens yet. I'll let you all know tomorrow......
 
I had 2 beer-can Peruvian Chickens tonight. Very good. About as flavorful as you can get. The marinade was made with garlic, cumin, paprika, salt, pepper, oil, vinegar, and sherry. I smoked it over a combo of Kingsford and Mesquite Lump, with Oak and Mequite flavor woods.
 
Joe,

Disappointed Browns fan eating CROW today. Browns season is over after a pathetic perforamce against the hapless Cowboys!

Browns proving once again they can snacth a loss from the jaws of victory beter than any team in the NFL!!
 
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Today is leftovers. Saturday pm I picked up a pair of butts at K-mart. They had them on sale at $.99 a #. I cut the fat cap off one , cut the other into country ribs. I got the Bone suckin sauce rib rub to stay put with that cheep yeller stuff.

Then , they went out to the WSM ,ring full of lump,3 chunks of white oak, sand in the water pan

The ribs weregreat."no pics"
The butt was ok too.


With a gentle pull on the bone to remove it, and a little cleaver work it was ready for the vinegarsauce
 
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