What's on the smoker today?

[kwyeewyk]

Sockeye salmon from Lake Wenatchee. Will do some bigger batches once the freezer's stocked a bit more.

 

[JohnCushman]

Did you glaze or brine them?

 

[TriStar Hunt]

View attachment 148992Smoked a brisket at 250 till it reached 165 then pulled it wrapped in foil and continued until it reached 201. Resting now.View attachment 148994

Fantastic! Any sort of rub on there? It looks really great!!

 

[kwyeewyk]

Brined overnight and ground pepper on the ones with no bones, it looks white in the pictures.

 

[WildWill]

Fantastic! Any sort of rub on there? It looks really great!!

Thanks I was pretty happy with how it turned out. Soaked for 24 hours in Claudes beef brisket marinade.

 

[6mm Remington]

Hickory smoked beef brisket for dinner last night was tremendous. We had 12 people over and this brisket was so large that we only consumed about half of it. It was juicy and had wonderful flavor. Hard to beat a good brisket.

 

[TriStar Hunt]

Thanks I was pretty happy with how it turned out. Soaked for 24 hours in Claudes beef brisket marinade.

Genius. Solid move right there. Can’t wait to try it!! Thank you again for sharing!! This thread is basically a diy bbq book, and it’s delicious.

 

[Falcon75]

Two pork butts, chicken legs and smoked mac in cheese with bacon panko topping. Got to try Malcom's bbq right killer hog bbq rub. Buddy gave me it and says best for color and I would agree. Also really good on taste.

 

[JLDemo]

Interesting day, had it planned when I put it on to take the boat out for 3-4 hrs and come back and baste it, wrap it and put it back on and head back out. Boat broke down and took about 4 extra hours to get back. No basting or wrap. Turned out well regardless!

 

[rwc101]

Broke in the new smoker.

 

[Festus]

 

[COElkChaser]

Gonna give Hank Shaw's barbacoa recipe a go tomorrow with an elk shank.

2 hours on the smoker, 6-8 in the crock pot, shredded up for street tacos

 

[TOGIE]

lamb rack with garden zucchini

dayum. it was good.

 

[Falcon75]

Pork shoulder smoked and then put in cooler with towels at 1230 last night. Opened this morning and couldn't wait for dinner so made some pork huevos Ranchero with a few fresh tomatoes and jalapeños.

 

[RafterH]

Now that is how breakfast should be! I could tear that up.

 

[Taylord9]

I wish my phone had smellevision

 

[fmnjr]

Thanks a lot people, it's 6:00 am and I'm hungry as all get out now. How did I not see this thread before?! Just got a Pit Boss, been breaking in and this thread has given me lots of ideas. @wytex - that setup is ridiculous! What is it?

 

[Falcon75]

So a conversation over beers led me to this: smoked ice.
Forgot to take a pic before hand, but put a 5 lb bag of ice in shallow pans with a domed foil cover to catch any drippings from the smoker.
Using hickory wood for smoke, leaving it in about 1 1/2 hrs to allow ice to melt and take the smoke.
I'll pour into ice trays and refreeze .
We'll be trying it this evening with a bourbon.

I'll post a pic after the smoke and and after the refreeze.

On the smoked ice is the dome cover to keep drippings out? So have cover wider than pan but up so smoke can get in?

 

[wytex]

Yep, let it hang over the pan with the water but allow a gap for the smoke to get in.

 

[Dave N]

Planning on 2 slabs of pork ribs today during the race. Rub is about to be applied!