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Re: What's in your smoker?
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Re: What's in your smoker?
Put two packer briskets on about an hour ago. They are gorgeous... not let's see of I can keep from farkin' them up!!
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Re: What's in your smoker?
This time tomorrow night I'll have a load of butts on the smoker and maybe some ribs
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http://i71.photobucket.com/albums/i1...Q/IMG_7139.jpg |
Re: What's in your smoker?
Another corned beef brisket today.
:dr Recipe - http://www.traegergrills.com/recipes/detail/74 Homemade apricot BBQ sauce - http://www.cooking.com/recipes-and-m...cipe-1611.aspx |
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Re: What's in your smoker?
I had a 10# brisket that I took off the smoker at 2:30'am after 12 hours. It turned out excellent.
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That sauce looks fantastic. Thanks for the link. Do you use the apricot nectar? Not sure I have ever seen that stuff around. I might sub a little OJ in place. |
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If you are familiar with the Kern's nectars, they make an apricot that I use. Posted via Mobile Device |
Re: What's in your smoker?
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Re: What's in your smoker?
I've been working like a mad man the last couple of weeks, but had committed to cooking a couple of pork butts for a youth fun raiser. So after a 65 hour week, I kicked back for a all nighter at the smoker Saturday night.
3:30am http://oldchurchbbq.com/sharedpictur...0BBQ%20006.jpg Just a little butt...(14 actually) http://oldchurchbbq.com/sharedpictur...0BBQ%20007.jpg Pork was NOT the only thing smoked! http://oldchurchbbq.com/sharedpictur...0BBQ%20013.jpg The really hard part was going back in to the office Sunday night after serving the food! I am starting to think I am too old to do many all night cooks these day. I may have to pick up a Brandywine one of these days... |
Re: What's in your smoker?
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Re: What's in your smoker?
Its been awhile for me, but decided to throw a 3.75 lb Tri Tip into the smoker with some mesquite chips:
http://i250.photobucket.com/albums/g...tures005-2.jpg Actual temp is approximately 230* |
Re: What's in your smoker?
Lookin' good Mark
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That corned beef brisket sounds good Peter... |
Re: What's in your smoker?
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2 hours on the smoker @ 225-250. Remove and place in an aluminum foil pan with the sauce. Cover with foil and another 1-2 hours until internal temp of 185. Dee-lish. |
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