What's in your smoker?

[N2 GOLD]

Bob that looks.

[deadrise]

ok here I am most here have probably seen my new electric smoker
last night was my first butt roast it cooked for 11 hours and got to a perfect 190deg and i got to tell you I am very impressed with the results

[T.G]

That's way better looking than how my first butt looked.

[BigAsh]

yep....that don't suck!

[omowasu]

Two big St. Louis slabs and a flat cut brisket. Ribs are almost done, the striated cracks in the crust tell all. They were delicious.

[deadrise]

heads up Whole Pork Spare Ribs @ foodlion .99 a pound limit 4 9/19/12-9/25/12 but i would not wait long I will be smoking these this weekend for sure

[omowasu]

Originally Posted by deadrise

heads up Whole Pork Spare Ribs @ foodlion .99 a pound limit 4 9/19/12-9/25/12 but i would not wait long I will be smoking these this weekend for sure

Id go back every day and freeze the ribs I wasnt using! Thats a great price - the best I have ever seen around here were $1.99/lb cryovaced.

[markem]

12 lb pork shoulder with a Caribbean jerk rub

[OLS]

Originally Posted by omowasu

Id go back every day and freeze the ribs I wasnt using! Thats a great price -
the best I have ever seen around here were $1.99/lb cryovaced.

I have to say I agree for the most part. Frozen, cryovac-ed ribs are like
ice in a freezer. They are not going to get frosty under the plastic or anything
like that. They'll keep for years, literally. If you have the space, stock up now.
If you don't have the space, consider a small chest freezer. In a year or two
you pay for that puppy easily.

[El Fumador]

I am firing up the smoker today, I'll post picks. Brisket, pork shoulder, and pork belly.

[deadrise]

just got home with 10 racks for around 60.00 freezer is full now

[deadrise]

well I am at it again with my little electric smoker I bought a whole pork loin and cut off 16 inches to smoke and had enough left to make 8 loin chops
anyhow I was basically gone the whole time it was smoking had my son load in chips every 2 hours I swear it is the crock pot of smoking meat.
At 195 deg I just pulled it out and wrapped in foil and towel and this is what it looks like
easy.smoked.meat.

[Prozac_Puros]

Sitting on my back porch listening to the Cardinals take on the Cubs. 16 ABT,s and a bacon wrapped fatty are on low and slow, going to fire up the charcoal chimney in about 2hrs and grill about 20 chicken wings that are swimming in a marinade right now.

Pics when they come off the grill

[OLS]

Tonight is gonna be a LONG and sweet night out for me too. Not sure if I fire up the grill or simply rework my pond
as I had planned. But cigars and beer are definitely on, so might as well smell some smoke.

[Prozac_Puros]

About half way done..

[pektel]

Not on the smoker yet, but my local grocer just put whole pork loin (vaccuum-packed) on sale at 1.99/lb and the double-pack pork butt (vaccuum packed) on sale for 1.59/lb.

Picked up a 6# and 7# loin, and a 14# pack of pork butt.

I may go back for another run, as the sale ends tomorrow.

[OLS]

Originally Posted by Prozac_Puros

About half way done..
Attachment 12373

with what, the weaving? Sorry, I was looking at that bada55 ABT tray and wandered over to the
fatty and thought, he must have used most of his bacon on the poppers. Looks yummilicious.

[Prozac_Puros]

Originally Posted by OLS

with what, the weaving? Sorry, I was looking at that bada55 ABT tray and wandered over to the
fatty and thought, he must have used most of his bacon on the poppers. Looks yummilicious.

Yep, leftover bacon.. need to work on the weaving part of that.. of yea, abt taste great.

You have PM, they have a LSU Tiger tray

I did some Pork Tenderloin MESA GRILL style last week. It was insane!

Originally Posted by deadrise

ok here I am most here have probably seen my new electric smoker
last night was my first butt roast it cooked for 11 hours and got to a perfect 190deg and i got to tell you I am very impressed with the results

That picture looks absolutely AMAZING!!! Now I'm hungry.