What have you smoked lately? Q-view...
I saw that the weatherman changed his mind and the winds that we were supposed to get today are holding off until tomorrow. So I fired up the smoker and did a rack of pork babybacks and a short rack of beef back ribs that I had in the freezer. I used some sweet rub from the local BBQ restaurant, T. Bacon's and smoked them over a lump charcoal and hickory fire.
Smoked 1/2 a boston butt this morning for 2-1/2 hours, now it's in the oven at 350F, on a rack with water in the roasting pan. Got a digital probe in it, waiting to hit the magic 203F. Anyone do a combo smoke-roast before? I figured (guessed) 2-1/2 hours on the smoker at 240, then 4-5 hours in the oven at 350 covered and sealed...This was just guessing on my part, I normally leave a butt on the smoker for 16-20 hours unwrapped till it hits 203. Comments welcome...
At my 7 yo son's request I did pork rib racks for Xmas eve dinner. 3 hours on smoker with dry rub then 2 hours wrapped in foil with cider vinegar in oven at 240 then unwrapped 1 hour with homemade bourbon BBQ sauce and charred under boiler to finish. It was too cold or I was too wimpy to char outside on the grill. LOL. Fall off the bone delicious.
P&S seasoning in ironridge. Over by rubicon. I live close by but if you order online anything over 50$ is free shipping. Its all I will use for everything i make now days.
If you pay attention to all the stuff they sell at cabelas and alot of other places its all P&S seasoning that these big box stores repackage and put there name on it and jack up the price
@ Edge. Look back on the Masterbuilt smoker thread. Dodger posted a recipe of his dads brine recipe. I got a smoker this summer and have used that recipe on white bass, catfish and sheepshead so far. All have turned out good! On a side note, I've been making venison jerky for several years now with just a dehydrator. This year I started it in the smoker and finished it on the dehydrator. Outstanding !!
Mix 60/40 ground venison scrap/pork butt and P&S venison bacon cure.
I let cure in aluminum pan that holds about 6lbs overnight.
Then I pop it out of pan onto smoking rack and smoke till 147 degrees or so.
Let cool and then slice with meat slicer and vacuum seal
The one on the right I added some pepper around it before smoking