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Started By
Message
Want to smoke something, smoke this?
Posted on 8/24/24 at 9:29 am
Posted on 8/24/24 at 9:29 am
My 17 year old Son bought me a cheap smoker from Academy for my birthday and I want to show some appreciation. What do y'all suggest I put on it and it will be ready for around 6PM?
I can start cooking at 10:30. If you have a recipe with the suggestion that would be greatly appreciated.
I can start cooking at 10:30. If you have a recipe with the suggestion that would be greatly appreciated.
12
Posted on 8/24/24 at 9:32 am to cbr900racer22
With that short window I would go with baby backs or spatchcock chicken. Look up the 3-2-1 method for baby backs. Fool proof and they turn out great.
Posted on 8/24/24 at 9:34 am to CrawfishElvis
Agree with chicken. Quicker and fairly easy.
Posted on 8/24/24 at 9:37 am to cbr900racer22
you can do a pork butt in that time frame, half chickens would be easier. With about 30 mins to go throw some sausage in there and a skillet of beans
Posted on 8/24/24 at 9:37 am to CrawfishElvis
I was thinking about ribs myself. Will throw some half chickens on there as well. Thanks.
This post was edited on 8/24/24 at 9:39 am
Posted on 8/24/24 at 9:42 am to cbr900racer22
Hickory?
Posted on 8/24/24 at 9:42 am to cbr900racer22
Ribs… Maybe throw on some bratwurst or other pork sausage. Meatchurch youtube has some good ideas.
Posted on 8/24/24 at 9:46 am to cbr900racer22
Hickory is normally my go to. That or oak
Posted on 8/24/24 at 9:48 am to CrawfishElvis
3-2-1 is to long for baby backs, if you do St. Louis ribs it’s a good method. If doing baby backs do 3-1-1 my preference or 2-2-1.
I would get a whole chicken, spatchcock or beer can.
I would get a whole chicken, spatchcock or beer can.
Posted on 8/24/24 at 9:56 am to jpainter6174
quote:
3-2-1 is to long for baby backs
I’ve done it for baby backs and it works for me. Maybe pull them a little before the last hour is up. But I prefer my ribs falling off the bone. I know a lot of people that don’t like them that way. Whatever floats your boat
Posted on 8/24/24 at 10:03 am to cbr900racer22
Smoked chili con queso for an appetizer is great.
Posted on 8/24/24 at 10:31 am to cbr900racer22
A tri tip only takes 2-3 hours to mid rare, and might be the best thing I put on my smoker. Ribs a close 2nd.
Posted on 8/24/24 at 10:44 am to cbr900racer22
You can do a hot and fast pork butt and it be ready in about 4.5 - 5 hours. It comes out surprisingly good (definitely not as good as low and slow, but serviceable).
This post was edited on 8/24/24 at 10:45 am
Posted on 8/24/24 at 10:48 am to cgrand
quote:A pork butt fully smoked and rested in seven hours? That's not going to happen.
you can do a pork butt in that time frame
Posted on 8/24/24 at 11:17 am to cbr900racer22
Do some apps and wings.
Posted on 8/24/24 at 11:28 am to CrawfishElvis
quote:
I’ve done it for baby backs and it works for me. Maybe pull them a little before the last hour is up. But I prefer my ribs falling off the bone. I know a lot of people that don’t like them that way. Whatever floats your boat
Agreed. Most people want it falling off the bone, although competition style demands it be less done. My dad likes it falling off the bone, wife does too, I'm the only purist at family bbq's, but to please everyone I always "overdo" them.
Posted on 8/24/24 at 11:52 am to deeprig9
You can’t beat the leftovers either. Remove the bones and make sandwiches or quesadillas.
Posted on 8/24/24 at 12:30 pm to cbr900racer22
Got the hankering for something smoked on the Treager. So, I went to Best Stop and picked up some ribeye jalapeños poppers and stuffed tenderloin. Got some Bush’s baked beans and some Resers cole slaw to go with…….. wash it down with some Voodoo IPA
Posted on 8/24/24 at 12:32 pm to 91TIGER
That looks soooooo good!
This post was edited on 8/24/24 at 12:33 pm
Posted on 8/24/24 at 12:41 pm to CrawfishElvis
quote:
3-2-1 method for baby backs
Stay away from 3-2-1 method for baby backs.
More like 2-1.5-45-60 minute
This post was edited on 8/24/24 at 12:45 pm
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