The Thin Blue Smoke Thread VI - 2014 BBQ at B&B

martym said:

Just used this yesterday and will use it again tomorrow

Click to expand...

Badass smoker. My first thought when I saw the pic was "This guy has got to be from Texas."

guerreit2 said:

Badass smoker. My first thought when I saw the pic was "This guy has got to be from Texas."

Click to expand...

Of Course I am!
Tonight I cooked 15lbs of chicken fajitas, 10lbs of loaded ribs (English ribs), 10lbs of sweetbreads, 5lbs of sausage, and 5lbs of 7 steak.
It is a South Texas Thang!

Bebe said:

1hr/pound at 225*? what's the meat temp? I dont remember reaching 200* that fast (i have WSMs only, 18 and 22", i don't have a drum though)
most of the time i do two butts, one on each rack. I vacuum and freeze what i dont use.
You pull it right away, don't let it rest in a cooler, wrapped ?

Click to expand...

I think we just found our difference, we foil at the stall, which it sounds like you do not do. We cook at 225-235 and pull off around 200ish. This is on a 18 WSM. Leave foiled in the cooler to rest for a min of 1 hour.

I have found that timing can vary greatly from cook to cook and even 2 pieces cooked at the same time can behave differently
I always say to use timing as a guide but let the meat tell you when its ready.

Jim said:

I have found that timing can vary greatly from cook to cook and even 2 pieces cooked at the same time can behave differently
I always say to use timing as a guide but let the meat tell you when its ready.

Click to expand...

+1...I don't usually cook to temp when I smoke either (minus turkey/chicken). It's done when it feels right with the probe at my house, particularly with briskets.

+1 on briskets!!! No telling when those things are done, either by time or temp. Each one is it's own individual!

4 1/2 lb chuckie going on the drum in the morning! Gonna be some righteous eats tomorrow afternoon!

Time well spent! I promise I didn't join a shaving forum to talk BBQ but it seemed to work out that way lol

Ah, here it is. Happy to find the 2014 thread. Planning to fire up some pizzas on the egg tomorrow. Must remember the camera this time!

Spatchcocked a 5lbs yardbird on the new Akorn. 400 degrees for almost on hour over lump and hickory. Yum.

check out river country 101 they have decent priced good therms!
http://www.rivercountry101.com/servlet/StoreFront

Wid said:

Nice drum. They make for one of the best bang for the buck smokers around. What kind of therm did you use. The one we have at work (we built it) has a cheap therm that is way to far off.

Click to expand...

I just saw where river country was already mentioned for a therm...

You guys talking about brisket, have you tried any hot smokes 275ish cooking temp? best brisket I have ever had. a lot of people on the bbq comp circuit are doing them this way....no more over night smokes are necessary.....

Haven't had time to do meat yet this year, but cranked out some pizzas on the BGE on Sunday night. Here's a chicken/rosemary/roasted garlic pizza... oh yeah, and bacon, cuz well, ya know...

Pork belly. Cured for five days with sea salt, curing salt #1, brown sugar, and cayenne. Smoked around 190 degrees until hitting 140 internal. That's a ten pound slab of a Berkshire belly cut in half. I really need a better way to arrange these on the BGE since they were overlapping a bit. Oh well, it's some fine eating, so no complaints.

Do you have one of those grid extenders or grids with legs? You can stack them vertically. Works well for low profile meat like pork bellies. Interesting idea with cayenne BTW. I'll have to give that a try.

Yummy!
Cooked all night; fat side up.

Top round, smoked with oak, pulled at 130 F.

That's a beauty Marty. It is quite thick. Cap on?

Alacrity59 said:

That's a beauty Marty. It is quite thick. Cap on?

Click to expand...

Thanks
yes. Cap on.
Love those burnt ends

Here is a picture of my smoker and my latest racks of ribs

The cooker is a Backwoods Competitor. I bought it last summer.

I compete in the KCBS BBQ circuit... My team had a really good season in 2013... 2014 season starts in April

Looking good! Whats your team name? My team has not progressed out of the backyard practicing stage yet, hey its only been 10 years....