Anyone smoking some meat this weekend? I started Friday off with a 12 lb brisket (it was the biggest Costco had unfortunately).
Smoke em if you got em! Memorial Day Weekend
- Thread starter Cycho1
- Start date
Anyone smoking some meat this weekend? I started Friday off with a 12 lb brisket (it was the biggest Costco had unfortunately).
I smoked 8 pork butts for my daughter's grad party last weekend - turned out AMAZING & we still have some pulled pork left. It may be a couple more weeks before I get out the smoker again - but I plan on doing ribs next.
Hey thanks for posting this. I’m a smoking amateur and am trying to get into it. I bought a smoker that looks like a mini fridge. Not sure on the actually name of it. Used it 6-8 times with decent results but can do better. The last time I used it it must not of been cleaned properly and i had to go the ER cuz it triggered my mold allergy bad. What’s the right way to clean that thing?
I'm assuming it's electric or propane powered. I'm a charcoal guy, so I might not be much help, but when I need to clean out the inside of my barrel I get the thing as hot as I can and do a "burn out" followed by a wire brush and various other scraping tools to clean it out. Use the shop vac to clean it up afterwards and then it's good to go.
I'm trying a chuck roast recipe for shredded beef tacos. Hour on the smoker and then 3-4 more in a dutch oven.
Just did some St. Louis style and some beef ribs on my GMG Daniel Boone. To all my grill racks to the car wash yesterday and ready to do some wings tomorrow.
Sounds good! I'll be interested to know if the chuckie absorbs much smoke flavor with that cooking process.
You think that's enough beer to get it cooked right? Asking for a friend...
How far into your cook are you?
I've got a brisket thawing out in the fridge for Sunday, need to have it ready at 6 PM so planning on starting way to f***ing early. Pellet smoker, planning for 12 hours cook time with a couple hours of rest after, might throw on a pork butt as well.
Inject with some beef broth or my preference Mad Butcher brisket. Get some pink butcher paper and wrap at 165 tightly. It still leaves more of a bark than foil.
I buy a good amount of seasonings at Hawgeyes
