The bark wasn't set when I pulled it. It smeared with my gloves when I picked it up. More of it washed off when I poured the mop over the top. It had more to do with the moisture from the injection on the surface than anything.

 

Busy day yesterday, had a small brisket that a friend gave to me from their half cow, so I went ahead and smoked it. It definitely wasn't as good as the full packer I did last time, but it was still very good.





Still super tender, juicy and had a great smoke ring.



I also brined some chicken wings, and smoked them with the Kosmos Dirty Bird rub which is my poultry go to now., They came out amazing

 

fuuuuuuuck. I just ate lunch but now I'm hungry again.

 

Those wings look amazeballs!

 

They were so damn good, I never thought wings could put a brisket to shame, but damn!

 

Have some friends coming in tonight for the holiday weekend so doing a bunch of smoking this weekend. So last night I put two butts on the egg so they are done for dinner tonight. Total of just over 20lbs of pulled pork for the weekend. It is my first time doing two butts at once. (cue lots of jokes) I have put off buying the second temp probe for my controller so for now, just stuck the probe in the smaller of the two butts. It looks to be about 2lbs smaller so should be done first. Hopefully, I am right. Probably will make a brisket on Saturday to eat Sunday and then some spatchcock chickens and wings on Monday.

 

Looks awesome man, I can't wait to smoke some meat this weekend

 

smoke my meat

 

 

Made Smoked London Broil yesterday, I marinated it overnight the night before.



Out of the marinade.



All rubbed down and ready for smoke



Here it is after an hour, it hit 135 (medium rare)



Finished product



I made a homemade Chimichurri sauce, it ended up tasting just like the Chimichurri from our favorite Argentinian restaurant.



And here's the meat, the thinner half was medium, the thicker one was medium rare, so everyone was happy. The meat was super tender and juicy



Here's the meat with the Chimichurri sauce on top, so freaking good!

 

That looks excellent. I will need to try that sometime.

 

Results from the smoker last week. 20lbs of pork. Still eating it.



Did have one issue with this cook though. For the first time ever I actually had the egg go out on me right at the end before the second butt was done. I just threw it in the oven to finish but not sure why it happened as it seemed like there was still enough charcoal left and I have also done cooks that were even a few hours longer than this.

 

Super easy and quick, 60-90 mins and it's fantastic meat.

 

Made some smoked pulled pork last weekend, didn't get to snap a lot of pics because I was busy working in the garage, but here's a pic of it when it was being wrapped

 

Think I am going to do a whole chicken and some wings this weekend.

 

Nice man, I want to do more wings

Still have the whole packer brisket in my freezer as well, just don't have time to cook it right now

 

Oh man you gotta get on that soon. That sounds wonderful.

 

Smoked some wings yesterday. I brined them Saturday before my bachelor part and let them brine over night before smoking them on Sunday. The brine puts so much flavor deep into the meat it's insane. So freaking good though, yum

 

Those look awesome Ack...

 

Those wings look great man

 

That looks mighty tasty

 

Thanks gents, they were fantastic

 

Did a couple of cooks lately I forgot to post.

Did some 4.5 dozen wings and a 9lb butt for a cookout with some car buddies a few weeks back. These wings came out the best I have ever done. The skin was perfectly crispy and still easy to tear. The wings came out so good I normally sauce them all but only sauced half of them this time because they were great just by themselves.





Did some more wings the following weekend and the chicken was juicy and moist as always in the egg but I was busy doing some other things and left them on too long for the skin. Sauced all of these to help soften the skin.








Most recently I made some meatloaf. Never actually made a meatloaf before but grew up eating it pretty frequently. Didn't really follow a recipe at all. Used 2/3 ground top sirloin and 1/3 ground pork. Used a medium sweet onion, worchestershire sauce, and eyeballed the amount of season. Tried to smoke it but I wasn't sure how much wood to use cause I didn't want to overdue the smoke in it. Definitely need to use a lot more or stronger woods maybe. Overall though it tasted great.




Need to use a drip pan next time though and a screen for it to cook on instead of foil.

 

Not sure how I ended up on this thread but you cook some good looking meat sir-Nice work

 

I was about to say...when you don't have to add sauce, that shit is good!

 

Those wings look freaking good.

 

Smoked a whole packer brisket yesterday that I got on sale, came out fantastic



Had a good amount of trimming to do, but that's expected when they're on sale, the marbling in this brisket was incredible.



This was about an hour in the first time I spritzed it.



Wrapped it when the thicker part of the point hit 165



It came out almost perfect, the flat wasn't buttery soft, but the point was jello. The slices will be reheated so I don't mind having a bit of firmness left in them. Taste was definitely spot on though!



Really nice smoke ring all the way through



On Saturday I went to a butcher shop and picked up some slab bacon, I can't find it unsliced at any store around me. I'd been wanting to try bacon burnt ends.



Since it was farm fresh cured bacon I had to slice off a few slices to sample, then I cubed up the rest for the burnt ends.



Then I threw some rub on them.



I had the smoker temp up since I finished off the brisket in foil so these didn't take as long as expected, look at all that smoke! This was halfway through when I turned them.



After an hour they had plenty of smoke and mahogany color so I brought them in. I threw in a few pads of butter and then tossed them in some Sweet Smoke BBQ sauce to coat ,and threw them back in for another half hour.



Once they hit 200 internal and the probe was sliding through like butter I brought them in to rest. I never thought anything could outshine that brisket, but my God these things are incredible. Little tender bacon candy bites, so freaking good! The fat literally melts in your mouth. So good, will definitely be making a bunch of these for my next cookout

 

That looks so good...

What temp do you smoke your briskets at? Last one I did didn't turn out awesome and think it's because I went too hot.

 

Ack, my mouth is literally watering right now...

 

I did this one at 300 and it came out amazing

 

Weird, I did mine at 275 and it came out kinda dry. I did just the flat though, think that would make a huge difference?

 

I did just a flat last time and even injecting it it came out somewhat dry

 

Both look awesome Ack but those bacon burnt ends sound amazing.

 

Hmm...ok so going to have to do a full packer next time then.

Need to redeem myself with some ribs this weekend.

 

They were so freaking good bro, I made way too many for the 2 of us, but I reheated a bunch last night and they were still amazing

 

Picked up a 21 pound turkey on sale this weekend, going to thaw it out and smoke it this coming weekend

 

Smoked the 21 pound bird yesterday, came out great. Definitely a bit different than I've done in the past, but the result was spectacular

Saturday I put the brine in a bag and put the turkey in to brine in the cooler overnight.



I had this injection sitting around that I bought for wings and ended up not using so I figured I'd give it a try rather than doing my butter/herb injection. It was different but very good flavor.



I chopped up my herbs, garlic and onion to stuff into the cavity and under the skin



After I injected and stuffed the cavity I tied the legs together then covered in rub



And here's the cavity all stuffed and tied up



Here is 2 hours in, the skin darkened a bit more than I hoped, but I also basted it with the rest of the injection so I figured it might be a bit darker than usual



And here's the finished product, took right at 4 hours of smoke and everything was at temp.



I let the turkey rest for an hour to let all the juices soak back through the meat.



And here's the finished product, this was by far the juiciest turkey I've ever done. You can see the puddle of juice that was collecting at the bottom of the breast.



And the juice collecting on the cutting board as well.



My mom and wife both raved about the flavor and how good and moist the turkey was. My toughest critics also were very pleased and loved the turkey!

 

That looks like a tasty bird! What wood did you use?

 

I used apple wood, my go to for poultry.

Just started curing a pork belly to make my own bacon slabs

 

Curing a full 6 pound pork belly from a heritage breed pig. Very excited, I got this back at the beginning of November at a butcher clinic that I went to. I watched this belly get butchered straight off the pig.



I thought that this was a 7 pound belly, but 6 pounds is still plenty big. (Note I did freeze this)



This thing is massive!



Here it is, I didn't trim since it was already pretty well butchered. I toweled it off before starting the curing process



I made my own curing rub, I did use pink curing salt, along with kosher salt, a honey chipotle rub, some sugar and a number of spices



Then I applied the rub liberally on the meat side.



After I let that set up for a while I flipped it over and scored the fat side.



Then I placed it in the bag for curing. It will cure for 7 days, and I will be smoking it on Christmas Eve. Super excited! Hope I didn't screw it up