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  1. #261
    Taster
    Join Date
    Jan 2011
    Location
    Houston, TX
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    59

    Re: What are you cookin on the smoker?

    Brisket now. Ribs and pork loin later. Click image for larger version. 

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  2. #262
    Guru
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    Sep 2001
    Location
    Pelham, AL
    Posts
    3,920

    Re: What are you cookin on the smoker?

    Yesterday, I barbecued three racks of St. Louis style ribs for a party, last night. I cut the racks in half, and used the BBQ rub from Costco. I set up my Big Green Egg for indirect heat and put the ribs in a wire rack device with the "knuckle" ends down. Closed the BGE and kept the temp between 300 and 340 F for about 2 hrs and 40 minutes. Good stuff. Everyone at the party was happy with them.

    Tim
    Self-Styled Whisky Connoisseur

  3. #263
    Taster
    Join Date
    Apr 2015
    Location
    Phoenix, AZ
    Posts
    94

    Re: What are you cookin on the smoker?

    2 pork butts, 1+ gallon of beans and 4 racks of St Louis ribs.

  4. #264
    Taster
    Join Date
    Jan 2011
    Location
    Houston, TX
    Posts
    59

    Re: What are you cookin on the smoker?

    Finished pictureClick image for larger version. 

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  5. #265
    Enthusiast
    Join Date
    Jun 2012
    Location
    Mid-Michigan
    Posts
    272

    Re: What are you cookin on the smoker?

    Quote Originally Posted by alr3111 View Post
    Finished pictureClick image for larger version. 

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    That's what I'm talkin' about. Great lookin' brisket! What did you use for a rub? It looks like there is a lot of black pepper in there.

    I've done some smoking myself lately. I should get those pics on here.

  6. #266
    Taster
    Join Date
    Jan 2011
    Location
    Houston, TX
    Posts
    59

    Re: What are you cookin on the smoker?

    The only rub I use these days for brisket is kosher salt and fresh cracked black pepper (2-3 times more pepper than salt). The rest is time and pecan smoke. That is the central TX style I like the best (except the restaurants tend to use post oak).

  7. #267
    Guru
    Join Date
    Sep 2008
    Location
    Chicago suburbs
    Posts
    3,095

    Re: What are you cookin on the smoker?

    Made some killer ribs on the WSM this weekend. Used some homemade rub and tightly foiled them at the three hour mark after spraying them lightly with apple juice. Another hour and they were good to go. Came out better than ever with a nice light smoky flavor imparted by the pecan wood.
    "I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet

  8. #268
    Connoisseur
    Join Date
    Jan 2014
    Location
    Cold cold Wisconsin
    Posts
    703

    Re: What are you cookin on the smoker?

    Lately,....once a week.. been smoking 3 turkey legs for lunches and fishing trips during the week, now I have been adding a slab of salmon in the picture, the legs stay on for about 6-7 hrs, the fish 2-3.. mmmmm. Made some smoked salmon dip with half of the bounty, and it was really good, except at $10 lb for the farm raised and $14 for the wild, it can be quite an expensive hobby. Going to have to start hitting the big pond (lake Michigan)and catch my own again.
    Everyday my spirit seems to find its way to the bottom of a glass...... Don

 

 

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