What's on the smoker today?

[ignorethefringes]

What sauce you go with?

Sweet Baby Ray’s original is about the only thing we keep on hand. I don’t use sauce very often.

 

[Nick87]

Sweet Baby Ray’s original is about the only thing we keep on hand. I don’t use sauce very often.

Praying for you.

 

[ignorethefringes]

Praying for you.

If your barbecue needs sauce you're doing it wrong

 

[Nick87]

If your barbecue needs sauce you're doing it wrong

Can't argue there. Just poking fun

 

[ignorethefringes]

Can't argue there. Just poking fun

 

[Bigjay73]

If your barbecue needs sauce you're doing it wrong

You've never had a chopped brisket sandwich made from 3 day old flat. Hell, I love some fresh pulled pork bbq with some good ole Carolina style sauce. There's a time and a place. My wife didn't NEED boob implants, doesn't mean it's not an improvement

 

[JohnCushman]

You've never had a chopped brisket sandwich made from 3 day old flat. Hell, I love some fresh pulled pork bbq with some good ole Carolina style sauce. There's a time and a place. My wife didn't NEED boob implants, doesn't mean it's not an improvement

Pics or it's not true

 

[mtmuley]

Pics or it's not true

Somehow I don't think you are talking about the barbecue. mtmuley

 

[Bigjay73]

Pics or it's not true

 

[ignorethefringes]

You've never had a chopped brisket sandwich made from 3 day old flat. Hell, I love some fresh pulled pork bbq with some good ole Carolina style sauce. There's a time and a place. My wife didn't NEED boob implants, doesn't mean it's not an improvement

What is 3 day old brisket???

 

[Bigjay73]

What is 3 day old brisket???

Lol. We have 2 people in our house, eating 10lbs post cooked brisket takes a day or three

 

[ignorethefringes]

Lol. We have 2 people in our house, eating 10lbs post cooked brisket takes a day or three

See above

 

[mtmuley]

Lol. We have 2 people in our house, eating 10lbs post cooked brisket takes a day or three

Works for us also. mtmuley

 

[WildWill]

What is 3 day old brisket???

Only brisket ever made it 3 days in this house is the rare leftovers I'm able to vacuum pack and hide in the freezer for hunting season.

 

[Bigjay73]

 

[Kaitum]

I smoked a 2.5 lb chuck roast yesterday. Treated it just like a brisket for seasoning, smoke temp, wrapping, etc. It turned out juicy and tender. Tasted fine but not quite the taste of a brisket.

 

[Nick87]

I smoked a 2.5 lb chuck roast yesterday. Treated it just like a brisket for seasoning, smoke temp, wrapping, etc. It turned out juicy and tender. Tasted fine but not quite the taste of a brisket.

View attachment 333181

Man, for a chuck roast you nailed that. Looks perfect.

 

[JohnCushman]

I smoked a 2.5 lb chuck roast yesterday. Treated it just like a brisket for seasoning, smoke temp, wrapping, etc. It turned out juicy and tender. Tasted fine but not quite the taste of a brisket.

View attachment 333181

"poor man's brisket" I do this a lot for $10 and gives me a couple servings over an expensive brisket that I have to cut up and freeze sections. Something about frozen meat sucks when you smoke it. You have to let chuck roast sit in the fridge for a couple days with coarse salt and pepper on it in the fridge. I've done it up to a week, flipping every day and redoing the salt and pepper. Turns out great.

 

[Dave N]

"poor man's brisket" I do this a lot for $10 and gives me a couple servings over an expensive brisket that I have to cut up and freeze sections. Something about frozen meat sucks when you smoke it. You have to let chuck roast sit in the fridge for a couple days with coarse salt and pepper on it in the fridge. I've done it up to a week, flipping every day and redoing the salt and pepper. Turns out great.

Never thought about leaving them sit like that. I'll have to try it next time!

 

[TOGIE]

For those of you that have done wings in your smoker, do you crisp them up in the oven or something before serving? Got some I'm doing tomorrow and see lots of suggestions to hit with the broiler for the skin after they are smoked.

dusting your wings with baking powder or mixing some baking powder into your dry rub will really help with crispiness if you're not pulling out the deep fat fryer.

i smoke mine then air fry them for crispiness if i'm doing smoked wings. i've learned to not smoke them too long or they will get some rubbery texture going, even after an air fry.

but, that baking powder for even just a basic air fry or regular oven bake will do wonders.