Well done

I’m planning on a brisquit and two slabs of baby backs tomorrow., but maybe I should just go to Big Biscuit instead

Thanks, not bad for a piece of shit smoker I picked up on the side of the road.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

I have a fresh ham I cured for the past two weeks. Smoking it today.

No bologna? I am disappoint.

Turned the side smoker into a community grill. "I'll grill it for you if you want, but feel free to do it yourself if you wish" is my policy. It was a GREAT block party, the lake was awesome too, just a little warm...

https://uploads.tapatalk-cdn.com/201...32d092ad95.jpg

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Charcoal or bisquick

Those wings look good.

What’s the hell is a brisquit? Is it a brick covered in pancake batter?

Sounds like a brisket breakfast sandwich at Arby’s, and I want one.

Too hot to make the brisket today. Humid as hell too. Going to Q39 for dinner though

Was planning to fire up the smoker but both our twins are teething so going to taking take them to Q39 for dinner instead.

:D

never been to Q39. Only got time for one when I visit. Is it better than Jack Stacks or KC Joe’s?

A lot better than JS.

Better sides than Joe's, meat is comparable. They dont have a sandwich as good as the Z-Man though.

Kept it simple with a pork butt. 16 hours on the WSM, and it was falling-apart goodness!

Ham turned out well. No pix, but it was good.

I had the brisket plate. It was as good as Joes and better than Jack Stack IMO

Did a brisket today, no pictures, getting up at 4 am will cause you to forget to take pics. Came out great.

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Wanting to do something easy for guests on Saturday day.

Thinking of smoking chicken breast, thighs and mac n cheese. Suggestions on how you guys do chicken in the smoker?

Thank you, those were mine... And they were indeed awesome..

Whole. Whole are freaking easy. And amaze balls.

First off, leave the skin on or they will be super dry.
I prefer to smoke thighs or leg quarters but if you want breasts, do this.
Bring them over night in a gallon of water a cup of salt and a cup of sugar. You can add other spices too if you like.
Rinse them if well.
Smoke at 225-250 for 2.5 to 3 hours. Take them to 165 degrees. No more.
They will have some pink around the breastbone if they are bone in. Smoked chicken often does even though it’s done.

Olive oil, rotisserie rub, stood-up in the smoker with open can in the body with chicken broth, green apple, and quartered onion. Baste with butter from time to time.

That's how I do it. Neighbor skips that can and puts a whole pineapple core in the cavity.

l do chicken a lot.

Marinate 24 hours before going in the smoker. Take a fork and poke holes in the chicken. Put your marinade on.

1 hour before going into the smoker inject the chicken. I use apple juice, soy sauce, the rub, butter. Put your rub on. Put back in the fridge for 1 hour.

Fire up the smoker. I baste the chicken with butter after it gets a little done to help create the nice crispy outside bark. I use a bottle sprayer filled with the Injection mixture to retain moisture.

Never get the heat above 220. Low and slow.

so whole bone in chicken breasts and thighs if going that route?

I go with bone in thighs, dry rub and spritz with apple juice. Don't have to worry about the breast getting too dried out, but even thighs can taste a bit mushy if cooked too long.

Always bone in.

Ok thanks.

Maybe I’ll put some chicken wings in too. Anything different to know there.

I got a new cheater smoker. Electric Masterbuilt so I can set temp and forget it. I’ll probably start smoking more with such an easy setup now.

I almost close the damper during the first two hours to get the full smoke into the center of the meat. Watch your wood until you get use to it. With the damper wide open, you can burn through wood quickly.

Pork Butt its pretty straight forward and versatile for sandwiches or tacos. It is freezable if need to but some of the smoke flavor disappears.

I did a chili-rubbed spatchcock chicken yesterday. I made empanadas with the pulled chicken and a chipotle slaw in the air fryer. Turned out great, but need to work on my empanada construction for pics.

Yes on the breasts. You can use deboned thighs and they will be fine. They don't really dry out. In fact, I generally debone the things but leave the skin on and smoke them. They are amazing.

Coming up on a big decision on a new smoker, finally have a house again and want to get back into smoking. Its been 6-7 years since I have smoked regularly, and I had a starter (around $150.00) offset smoker. Kind of hit and miss with it but I am in the market for a new smoker. So far my favorite two are the Oklahoma Joe Highland or the Weber Smokey Mountain 18. I really want it to be able to smoke a good brisket and not sure if the WSM is big enough, reviews are conflicting if one will fit. So kind of leaning towards Oklahoma Joe, also any other good smokers in that price range (250-350)?

30in Masterbuilt. Used it for years.


https://www.amazon.com/Masterbuilt-2.../dp/B00104WRCY


Want more bells and whistles? Just go up in model #'s.

I use a WSM 22.5". Got a buddy that has the 18". You can do a brisket on the 18". If it's an enormous packer cut, just separate the point and flat and cook that way. Most packer cuts will fit just fine on it though.

Completely agree with above^^^

OKJ Highland is a fuel hog that needs 100 bucks in mods minimum to make it serviceable. It has hot and cold spots leaks smoke and heat like a barrel in a fill ditch on a farm shot out with bullet holes. I know as I have one but once its modded its fine and I like using oak.

Yeah I'm not a fan of Carolina bbq, but you do you.

I will, thanks!

You more of a cheese and onion rings on brisket kind of fella?

I wouldn't listen to me. I'm heat 3 dumbass man. C'mon

Nope.

And they can't ever take that away

I know for a fact that Q39 never leaves a bit of the previous cook/smoke behind on their cookers. "That's not flavor, it's old food". They remove all remnants and start with a clean slate. I've heard Joe's does this too, but I have no direct knowledge.

Alright. Chicken ideas were good. Gonna do that next weekend.

Have friends coming this weekend and gonna do a bone in pork butt. I’ve done them many ways, many times. Give me your tips to make it better. 7lb butt, will cook at 225.

My “new” smoker is this one. 30 inch Masterbuilt electric. Bought it used but guy said he’s only used it about a dozen times and recently upgraded to a pellet smoker. It’s in great shape. Only paid $60 too.

https://www.midwayusa.com/product/10...ote-and-window

[IMG]https://goo.gl/images/xcsxFd[\IMG]

Standard pork butt dry rub.

1/2 cup dark brown sugar.
1/2 cup sweet paprika.
1/4 cup kosher salt.
1/4 cup chili powder.
1/4 cup dry mustard.
1 tablespoon freshly ground black pepper.
2 tablespoons Old Bay seasoning
1/2 teaspoon ground ginger.

To make it stick rub yellow mustard then heavily dust the butt wrap or place in large storage bag overnight in fridge. Smoke 225 to 250 fat side up till internal temp reaches minimum 165 and not more than 195. I usually go 175 to 180 so a bit of a crust and fat has all rendered. If you dont like the bark pull at 165 and enjoy.

Best pork rub I’ve ever had: https://amazingribs.com/tested-recip...ust-rub-recipe

dont like all that sugar. :shake:

About the sugar. I encourage readers to experiment with recipes, and "no rules in the bedroom or dining room" is my motto, but I have gotten some emails that require a response. I appreciate that many of you feel the need to reduce sugar in your diets but sugar is in the recipe for more than flavor enhancement, it helps form the crust (called bark by the pros), an important part of the texture of the surface of ribs and smoke roasted pork. It mixes with the moisture and caramelizes making special unique flavors.
There are only about 2 tablespoons of rub on a large slab. Of that about 1 tablespoon is sugar. Some of it falls and drips off during cooking. If you eat half a slab, you're eating about 1 teaspoon of sugar. The glycemic load (GL) is about 3. Compare that with a slice of white bread with a GL of 10.
And for those of you who object to white sugar for non-dietary reasons, and use brown sugar instead, you need to know brown sugar is just white sugar with molasses added. It is not unrefined sugar as many people believe. I use brown sugar for the flavor and white sugar because it improves the bark.
If you want to cut back on carbs, leave off the sweet barbecue sauce. It has a lot more sugar than the rub. Switch to a Lexington sauce which is mostly vinegar, or just eat the pork with rub and no sauce. It's mighty good that way.
Bottom line: This recipe is a very successful rub from a taste and chemistry standpoint. I urge you to make it as specified the first time.

Try it sometime. For real.

I wonder it it's the Rosemary that makes it awesome...

I don’t know, but it’s legit. It’s pretty much the only thing I use on pork now.

Wow that site is legit, thanks for sharing.

:thumb:

l don’t care about the carbs or calories. I understand it’s good for making bark and sealing meat.

It’s all you can get down here. They sugar up every BBQ piece of meat served down here. It’s in the rub, the sauce everywhere. Just not my thing.

I usually go until it hits 195.

What do you guys top a pulled pork sandwich with? I usually just go meat and bun, not even bbq sauce. But I offer bbq sauce to guests.

Provolone if I’m feeling frisky, but usually just meat and bun.

Strange question: Why doesn't anyone ever use Dijon mustard? It seems like it would give it a nice flavor. I hate yellow mustard and once in a while I can taste a little when the pork butt has been slathered too much with it.

People around KC may not care for it because CAROLINA! and VEGETABLES!, but I like a creamy slaw on a pork sandwich. Especially if paired with a spicy or vinegar based sauce.

I like it that way too

Man, I hit up Slaps when I was back in April and was not impressed. We got brisket, ribs, and burnt ends. The brisket was fine, but I thought the burnt ends were overly chewy and the ribs were bland, like not even rubbed bland. I wonder if its because I ordered the bones single instead of half/full slab. Their baked potato casserole was legit though and I liked their sauce. Maybe my expectations were out of wack because the bbq here is complete shit and I was fiending KC bbq, but I found myself wishing I'd gone to one of the big guys instead. Could've been an off day for them though, I know it can happen.

Damn its been my favorite lately. I eat the brisket, burnt ends , and i like mine a little chewier I guess im weird, and the cheddar jalapeno sausage with a white sauce. I could live on the sausage and potato casserole I think.

Sorry you had a bad experience. That sucks.

I tried to go a week ago at 3pm and the line went up the block. So maybe it was just a bad day.

If the meat is fine right, there’s no need for anything else IMO.

Sounds good. I love vinegar based stuff and coleslaw too.

Franklins BBQ is famous for nothing on their ribs and butts but salt and pepper.

Y'know, we got there at an odd time on a Friday, after lunch, but before dinner. There was maybe 4 or 5 other people there, so maybe that had something to do with it. I'll give them at least one more go and will definitely try the jalapeno sausage and white sauce. It's definitely my type of spot with the outdoor space.

Me too. At the very minimum, I like some dank ass vinegary pickles on a pulled pork sandwich.

I suppose you could but yellow mustard is cheap. Its only there as a binder or glue to keep the dry rub on some meats. You cant taste the mustard after the smoke.

Water and oil work equally as well.

I love Carolina pulled pork (and my neighbors are addicted to it now too!!!), so vinegar-based slaw...

No one wants to party with 4 month and 7 month old boys.

It’s bound to get ugly today.

Holy shit that seriously sounds like a great time.

I love babies.

16 hour smoke in the new smoker. So easy!

:clap: Looks perfect great job!

Hell yeah! It's teenagers that suck!

Truth

And most adults.

Wow looks like you aced your first smoke in the new Masterbuilt.:clap:

Damn that looks good, well done. I took the easy way out tonight and gave the smoker a rest. Nine 3/4 pounds monsters and some tasty Mountain Man Scottish Ales from the Front Brew company, up in your old stomping grounds.

https://img.hobowars.com/fn_photos/h...ersandBrew.jpg

It was pretty fun. Our son loves the water. I have to hold him up in his float toy but he kicks the entire time like he’s swimming.

Dad got to stay in 4 hours with his friend and have a nice 6 pack of beers. Life is good.

I was nervous that my $60 investment wasn’t working right. But nope, this thing worked great. And so easy to use. I may never use my charcoal one again.

Shit, haven’t had that. Looks good. I’ll be back in zootown in August. Any chance you’ll be that way?