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Started By
Message
Who else is waiting up to smoke some meat?
Posted on 8/30/13 at 9:36 pm
Posted on 8/30/13 at 9:36 pm
Ive got a 13lb flat with the fat cap slightly trimmed that soaked last night in dr pepper and applied a dry rub about 2 hrs ago. Waiting till about 11 to light the smoker. That dudes gonna be good come gametime 
7
Posted on 8/30/13 at 9:42 pm to mpar98
quote:
Waiting till about 11 to light the smoker. That dudes gonna be good come gametime
How many times you plan on getting up tonight?
Posted on 8/30/13 at 9:44 pm to TCUgrad03
That sounds great. We are probably just going to have a big breakfast and head out there
Posted on 8/30/13 at 9:51 pm to RummelTiger
my routine is usually about twice to check the temp, but Ive got the vents to where the charcoal/wood burns slow all night and has never exceeded 240 degrees...the wont have to reload until maybe 6 am
Posted on 8/30/13 at 10:01 pm to mpar98
Don't smoke SuKarne meat!
Posted on 8/30/13 at 10:03 pm to mpar98
quote:
my routine is usually about twice to check the temp, but Ive got the vents to where the charcoal/wood burns slow all night and has never exceeded 240 degrees...the wont have to reload until maybe 6 am
You don't bathe that thing every hour or so? Hope that fricker doesn't dry out on you.
Do you do the old 1.5 hours per pound? 19.5 hours is a looooooong time!
Posted on 8/30/13 at 10:07 pm to RummelTiger
gonna have the fat cap side up so as it melts away, keeps the meat moist...I'll spritz it a few times in the am, then wrap it...then the steam works with the fat and its all good. It is a long time...but after say 12 hour it isnt going to absorb anymore smoke, so you can stick it in the oven for the rest of the time.
This post was edited on 8/30/13 at 10:26 pm
Posted on 8/30/13 at 11:14 pm to mpar98
smoking ribs tonight in preparation for tomorrows game
Posted on 8/30/13 at 11:33 pm to olemc999
I got ribs and whole pork loin for tomorrow
Posted on 8/30/13 at 11:38 pm to mpar98
I ain't smoking my frog legs. Gonna fry them bastards on high heat. 
Posted on 8/31/13 at 4:57 am to OTIS2
After probably 10-12 hrs wrap it with some sauce/marinade
Posted on 8/31/13 at 8:10 am to mpar98
Got a boston butt going on shortly 
Posted on 8/31/13 at 9:16 am to CBLSU316
7 lb brisket about to go on smoker! I love cooking and really love cooking all day for a night game!
Calvin's has Choice Brisket on sale as well as choice black angus rib eyes.
Calvin's has Choice Brisket on sale as well as choice black angus rib eyes.
This post was edited on 8/31/13 at 9:18 am
Posted on 8/31/13 at 10:43 am to Farkwad
I started smoking a turkey breast about 2 hours ago. Had it soaking in brine since yesterday around noon. I want to get the food preparation out of the way before the serious football games begin around 3:00PM.
Posted on 8/31/13 at 1:24 pm to Poodlebrain
Picked up a 13 lb brisket for $1.97 a lb and it'll go on the smoker @ the 4th quarter of the beat down.
Posted on 8/31/13 at 2:53 pm to mpar98
Put an 8lb butt on at about 7am. Planned on smoking it a little high (250-275) to make sure it was ready before about 6pm. Had trouble keeping it under 275 for awhile, took too drastic of measures, then had trouble keeping it over 225. Back on track now, but it's only at 160 internal. This thing might go til 10pm at this rate.
Posted on 8/31/13 at 4:17 pm to link
Had to tone down the smoke a bit. I find that it is easy to over smoke the meat, especially with pecan wood.
I used 80% hickory and the rest pecan. Looked for oak but could not find today.
Just wrapped brisket and took a tiny taste - awesome!
If anyone has had success with Dalmatian rub, please post - I have tried and cannot get it to taste even half as good as my magic rub.
I used 80% hickory and the rest pecan. Looked for oak but could not find today.
Just wrapped brisket and took a tiny taste - awesome!
If anyone has had success with Dalmatian rub, please post - I have tried and cannot get it to taste even half as good as my magic rub.
Posted on 8/31/13 at 4:24 pm to mpar98
Just threw some St. Louis ribs on the smoker...
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