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  1. #1
    Join Date
    Feb 2006
    Apt. #2890c

    What are you cookin on the smoker?

    Given that we are in BBQ season I thought it would be fun to see what everyone has coming off their smokers..... pictures always are appreciated....

    This past weekend a few buddies and I cooked at an event called DizzyFest in Virgina ... an EggFest put on by Dizzy Pig BBQ. It was a great time with 300+ folks in attendance. We made several things but the hit of the day was a 25 pound beef shoulder smoked up on the BGE at 225F for 24 hours. I injected it, rubbed it up with Dizzy Pig Cow lick and foiled at 152F and pulled it at 195F. After we rested it for about 5 hours in a Cambro we pulled the beef directly off the cooked shoulder, dipped it in the pan juices and put it on a bun with some horseradish sauce..... good eating!!!

    So what's cooking on your smoker?
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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    "The most futile and disastrous day seems well spent when it is reviewed through the blue, fragrant smoke of a Havana Cigar"



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