First time smokin' on the bar-bee

[1.8Tquattro]

Thighs and poppers sound awesome!





I've always used dry rubs for ribs. Wouldn't do it any other way!!!



Sick. Did you use any salt in your rub? I tend to not let the rub sit on the meat overnight if it contains any salt. Whenever I use salt for pork or beef, I apply it the morning of the smoke.

Yeah, there is salt in the rub.
It's pretty much a multi-purpose BBQ rub. brown sugar/paprika/salt/pepper/onion powder ect....
I never though about the effects of the salt and letting it sit over night. Hmmmmm.
I might need to make up a batch without salt for my overnight rubs.
Good call.

[ROBKIDWELL]

Thanx for you guys's help. Like I said this is gonna be my second time smoking, the first time was an 8 pound brisket which turned out perfect. Please post up pix of you master pieces after the weekend. And if anyone wants to share their recipes or any special tricks feel free. lol

[Dreizehn]

Glad the brisket turned out well. I generally like to smoke at least 10lb. briskets. The bigger they are, the more tender the product. Burnt ends are insane!

[ROBKIDWELL]

Yea next time ill definetly go bigger, I was kinda worried it wouldnt come out and if I ruined all that glorius meat Id be very upset lol. Plus I bought my smoker and practiced only 2 days before I smoked the brisket. I posted a pic of it a couple of posts up. Its alittle small and not the greatest angle.

[Dreizehn]

Where are you from and how much is the brisket in that area (per lb.)?

[ROBKIDWELL]

I am from MD. Its not that the meat was expensive its just that I didnt want it to go to waste. Im sure if it didnt go well i could of doctored it up to make it edible. Lol

[kenny301]

If you are looking for good quality meat in Maryland check out the Laurel Meat Market on Main St. in Laurel or Boarmans Meat Market on Clarksville Pike in Highland. The Laurel Meat Market is closer to me so I go there more often but I have never been disappointed.

I can't wait to fire up the smoker in the next few weeks. I have been hankering for some ribs for weeks now.

[ROBKIDWELL]

Hey man thanx alot. Im down here in somd but Ill definetly try them out though. My local butcher left and the 3 people that replaced the one guy are terrible

[Dreizehn]

I purchased 60 lbs. of Kingsford yesterday for $16. Go to your local Walmart.

[kenny301]

Hey man thanx alot. Im down here in somd but Ill definetly try them out though. My local butcher left and the 3 people that replaced the one guy are terrible

Depending on how far south you are it may be worth your time to take metro into DC and hit up Eastern Market. They have a few vendors on the inside market that sell all kinds of meat. Last summer I got 10lbs of pork butt from one guy (as well as five pounds of chicken wings and five pounds of sausage) from one vendor and the meat was good quality and fairly priced.

[ROBKIDWELL]

Depending on how far south you are it may be worth your time to take metro into DC and hit up Eastern Market. They have a few vendors on the inside market that sell all kinds of meat. Last summer I got 10lbs of pork butt from one guy (as well as five pounds of chicken wings and five pounds of sausage) from one vendor and the meat was good quality and fairly priced.

Hey thanx again. In the spring and summer i ussually go to the amish market we have down here and get my meat from them. Well before this year ive only gotten steaks from them. Its alittle pricey but i dont really mind since i feel like im helping them out in a way? haha.

[Dreizehn]

The briskets have been on for 1.5 hours smoking over hickory wood all day long!

Smells awesome 'round these parts.

[Dreizehn]

I am from MD. Its not that the meat was expensive its just that I didnt want it to go to waste. Im sure if it didnt go well i could of doctored it up to make it edible. Lol

Best thing I ever invested in for BBQ was a vacuum-sealer. Get one.

[ROBKIDWELL]

Best thing I ever invested in for BBQ was a vacuum-sealer. Get one.

Definetly need one of those lol. And also want a dehrydrator so I can make my own jerky

[Dreizehn]

It began to downpour here for about 30 minutes. My smoker kept chugging along. Everything's good!

[ROBKIDWELL]

My ribs came out perfect.



Beer can chicken didnt last long



The $50 beast haha

[Dreizehn]

Here is my contribution.

Pulled Pork Nachos






















Vacuum-sealed the leftovers!

[WhitePoloCT]

How long for the pulled pork, and what was the final temp for that brisket?

[Dreizehn]

Pulled pork butts (I do 4 at at a time on the smoker) take 14 hours.

I pulled the briskets at 195F.

vdubjb likes to pull his briskets at 155F

[vdubjb]

Pulled pork butts (I do 4 at at a time on the smoker) take 14 hours.



vdubjb likes to pull his briskets at 155F

You got beef?

[Matt@EuroJerks]

Damn B!!!

[WhitePoloCT]

Ribs and some prime rib

[Morio]

Wings

[Dreizehn]

Looks good ^^^

Not exactly smoking, but I did do some open-pit cooking last week.



I threw potatoes into the pit (wrapped in foil). Came out fantastic that way. Also made burgers and NY strip steaks on there.

[Morio]

nice shot!!!

what a view!!!

[Dreizehn]

Thanks. Everything came out great.

This weekend, I will be smoking more short ribs!!

[Morio]

last weekend I smoked 15lbs of pork shoulder, then I grilled 58 burgers, 70 hotdogs and 80 poppers.... my oldest son turned 16 and wanted daddy to cook... too much work, next time I will get it catered

[Genuine Rolla]

Some recents -





Smoked the ribs for 3 hours, 2 hours wrapped up foil with beer, and then sauced and smoked for an additional hour.

Ribs were done in my Bradley Smoker

[Dreizehn]

[blksabbath]

My contribution. St. Louis style ribs, hickory, horseradish mustard then BBQ3000 rub. About 6 hours at 200-225. Tasty

[Morio]

Smoked thighs

[Dreizehn]

Looks great, guys.

I have three racks of baby backs going on the smoker for the 4th.

[Genuine Rolla]

Made some ABT's over the weekend.

[Morio]

Nice!!!!

[vr6Cop]

I'll be making some ABT's tomorrow