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

[BigRedChief]

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

[cdcox]

Still finishing things up, but here’s updates on the brisket. It cooked in about 8.5 hours at 250 F. Point, before chopping for burnt ends.
Burnt ends with Arthur Bryant’s sauce:

Hot German Potato Salad, still have to crumble bacon over the top.


Will post slices of the flat in a bit. Will have Zarda beans as the other side.

[philfree]

Just about done with the ribs but in the meantime, Grandma made a cake and our 10-year-old Grandson decorated it.

[cdcox]

Here’s slices of the flat.



Overall, it didn’t come out great. The bottom took too much direct heat in the small ceramic smoker. Even with cutting around the charred bottom, the rest was too dry.

[Buehler445]

How were the ends cox?

[jdubya]

Originally Posted by cdcox

Here’s slices of the flat.



Overall, it didn’t come out great. The bottom took too much direct heat in the small ceramic smoker. Even with cutting around the charred bottom, the rest was too dry.

Its all good. Thats what tortillas, rice, beans, cheese and sauces are for.

[srvy]

Originally Posted by cdcox

Here’s slices of the flat.



Overall, it didn’t come out great. The bottom took too much direct heat in the small ceramic smoker. Even with cutting around the charred bottom, the rest was too dry.

What did the egg hold temp at? I don't like to remove the point while smoking. I cook to temp then pull and remove point especially if you are speeding up the smoke with higher temps. If the flat gets done before the point pull and remove the point. Cube put it back on in its juices and cover.

[cdcox]

250-260. It was my dad’s rig and the first time either had used it for a cook longer than 3 hrs.

[cdcox]

Originally Posted by Buehler445

How were the ends cox?

What wasn’t charred was tasty.

[philfree]

Baby Backs!

[philfree]

I left the butt in the smoker and went and watched the foreworks........it's still not done.

[philfree]

The Q looks good here today. Chiefs Planet BBQ Fest! It's not a competition but just a sharing of some good eats. Maybe we could get ugly Gracie to attend! She's hotter than the underside of my smoker after a 12 hour cook!

[Delano]

I smoked a big salmon fillet yesterday and put some very ripe honey mango and cilantro on top. Very nice combo.

Anyone with lots of experience smoking salmon know if it’s best to brine (wet or dry) before or after you let the pellicle form?

[KCUnited]

Green chili rubbed, pineapple Jarritos spritzed pulled pork tacos with arepas

[In58men]

What’s by the lime in the bottom pic?

Not the tacos either for all you clever fellas

[KCUnited]

Originally Posted by In58men

What’s by the lime in the bottom pic?

Not the tacos either for all you clever fellas

It’s an arepa, South American corn cake sandwich filled with cheese or meats.