My friend had 2 small brisket flats and we each had a brisket to do. Everything was prepped Friday night, just salt and pepper for seasoning, 6.5 hours in the smoker at 250, 2.5 hours in the oven at 285, and 2 hours to rest. I put each one in a foil covered foil pan with beer and smoked beef tallow. I was really happy with the results.

That looks soooo good!!! Am doing some hickory smoked baby back ribs for tonight supper with some sausage dressing and a tossed green salad. Ice cream for dessert.

I've been meaning to post pictures of my smoking sessions but I've forgotten to take pics thus far. This time I remembered. 12-pound turkey, brined (my wife made the brine) for 12 hours, injected with butter and herbs solution, with BBQ rub. Basted with the same butter and herb injected every 45 minutes and finished off with a Bayou Bourbon Glaze in the last 15 minutes. Started smoking at 4 AM with temperatures ranging from 180 to 240. I was aiming to finish cooking at 12:30 and started with 225. Adjusted it down to 180 after the first hour because the Meater probe said I'll hit 165 internal temp in 3 hours. About every 30 minutes, I was monitoring expected time remaining and adjusting to hit 12:30. With only two hours left and at 220 degrees, it started telling me it was going to take another 4 hours to hit 165 so I had to keep adjusting until it was up to 240.

Also I knew there were going to be differences in the internal temperature readings between the thighs and breast but I was not expecting the 5 degree difference between the right breast and the left breast and same with the thighs.

What was confusing was the left breast was higher than the right breast but the left thigh was lower than the right thigh. I ended up foiling the thighs to slow down their cooking and I rotated the bird about three times in different orientations.

But, I was pleasantly surprised my first smoke turkey turned out to be delicious and moist.

Nicely done, that Turkey looks great!

Bone in pork loin. Smoked with a mix of oak, pecan chunks, but mostly hickory. I tend to forget how good a nicely done pork chop can be. I seasoned with a base of kosher salt, then a mix my brother made. It was sweet forward, salty, and had a nice onion/garlic flavor.











It was 51 here today

11 pound bone in prime rib roast, seasoned with Kinder's seasoning (from Costco; salt, pepper and garlic). It took about 2 hours and 40 minutes at 230F to reach 125. Rested in the cooler for about 90 minutes before serving.

I need a new keyboard.....mine is all wet with slobber!!!

Dang, that’s how I wish mine had turned out.

Looks like it turned out great!

Just 47lbs of pork belly Going to start curing it tomorrow. Planning to smoke it on the 27th.

quote:

Originally posted by xantom:
Looks like it turned out great!

Just 47lbs of pork belly Going to start curing it tomorrow. Planning to smoke it on the 27th.

I was pretty happy with it and there were no complaints

I just ordered some pink cure for a pork belly we picked up a couple months ago. It will be my first attempt at bacon.

Looking forward to seeing your results!

quote:

I just ordered some pink cure for a pork belly we picked up a couple months ago. It will be my first attempt at bacon.

Looking forward to seeing your results!

If you are you doing a dry cure I highly recommend you doing it by weight. I used to guesstimate it and it was good. The last batch I did was by weight and it was the best I've made. I like mine a little sweeter. This is how I did my last batch.

FYI guys, Publix is selling choice rib roasts for $6.99/lb.

Went a little ham but its so good.

Got one from Publix on the smoker right now.

quote:

Originally posted by trapper189:
Got one from Publix on the smoker right now.

Looking forward to it!

Mustard? On a Prime Rib Roast?



You southern folks eat some weird food.

quote:

Originally posted by Gustofer:
Mustard? On a Prime Rib Roast?



You southern folks eat some weird food.

Trying something different lol. I do it for pork butts and like to experiment.

I have used a thin mustard coating on smoked baby back ribs to hold the rub and keep the moisture in. Works great.

I use yellow mustard as a binder on ribs and pork butts.

Finally got the bacon made. It turned out great! I smoked it around 225 for 4 hours until they hit 150. I used oak to start the fire then hickory, and little bit of apple at the end cause it was already split up.

Made BLT's for lunch today.


I bagged 24 1lb - 1.5lb packages. I had probably 2 - 4 lbs of odds and ends that I'll cube up for other dishes.


I made a small batch of pork belly ends with Apple Habanero with the trimmings.




I cured 4 whole pork bellies for 8 days. I weighed out .25% curing salt, 2.5% salt, and 1.5% cane sugar per pound of pork. I dried them on cooling racks the night before I smoked them.

quote:

Originally posted by xantom:
Finally got the bacon made.

That looks incredibly amazing! I tip my hat....