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What to smoke this weekend?

Old 09-25-2015, 06:48 AM
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Default What to smoke this weekend?

I took a break from smoking over the summer but now the bug has hit me hard again. I just upgraded my smoker and dialed myself in with chicken the other night. It was perfect. Time to step it up.

So what should I smoke this weekend? Butt, brisket, chicken, turkey?

Does anyone have a rub or recipe they would be willing to share with their recommendation?

So many choices and I can't make up my mind.
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Old 09-25-2015, 06:59 AM
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Last weekend I brought 4 rabbits at the farmers market, tomorrow I'm smoking 2 of them and Saturday I will make a smoked rabbit and andouille gumbo with them.
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Old 09-25-2015, 07:01 AM
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A big fat "Bob Marley" joint??!!
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Old 09-25-2015, 07:35 AM
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Butt...and I'm partial to McCormicks Sweet and Smoky Rub (Think that's the name). Pretty good off the shelf.

Get you some apple cider vinegar and apple juice in a spray bottle...spray butt then coat as much as possible with rub. Let sit for as long as possible (24 hours if you can) then pull out fridge and let it get to room temp as much as possible then toss on the smoker! Spray a few times during the cook and call me when it's ready.
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Old 09-25-2015, 07:35 AM
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Smoke a pork loin....use a brown sugar based rub, add lots of herbs (Cumin works well here too) smoke it hot (around 285), until the internal temp is about 135, let it rest up to 140.

You will be amazed how juicy that pork loin will be. It will take about 2-2 1/2 hours or so.

Fat side down with a drip tray under it.
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Old 09-25-2015, 07:41 AM
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Originally Posted by schoolsout1 View Post
Butt...and I'm partial to McCormicks Sweet and Smoky Rub (Think that's the name). Pretty good off the shelf.

Get you some apple cider vinegar and apple juice in a spray bottle...spray butt then coat as much as possible with rub. Let sit for as long as possible (24 hours if you can) then pull out fridge and let it get to room temp as much as possible then toss on the smoker! Spray a few times during the cook and call me when it's ready.
^^This gives it a hell of a bark^^ Good stuff.

I thawed a butt two weeks and and didnt put anything on it, just dipped in my vinegar base sauce when finished. Five pound butt cooked at 300* for about five hours or until the internal hit 200*. Wrapped in foil and a towel then coolered for two hours. Best I've had yet. First time i've NOT injected and cooked hot and fast and couldn't tell a difference.

Never tried a brisket, afraid I'll ruin it by drying it out.
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Old 09-25-2015, 07:42 AM
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Originally Posted by back at it View Post
^^This gives it a hell of a bark^^ Good stuff.

I thawed a butt two weeks and and didnt put anything on it, just dipped in my vinegar base sauce when finished. Five pound butt cooked at 300* for about five hours or until the internal hit 200*. Wrapped in foil and a towel then coolered for two hours. Best I've had yet. First time i've not injected and cooked one hot and fast and couldn't tell a difference.
Never tried a brisket, afraid I'll ruin it by drying it out.
Brisket is on my list to try...Freedbaby makes it sound easy
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Old 09-25-2015, 07:45 AM
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Bubba Kush
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Old 09-25-2015, 07:46 AM
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Originally Posted by schoolsout1 View Post
Brisket is on my list to try...Freedbaby makes it sound easy
Do you mean a loin like he's mentioning? If so, they are great and can eat the whole thing without any waste/fat. I'd like to see a good smoked brisket recipe, i see the price of those things at Sam's and can't bring myself to try it until I know for sure what the heck im doing. lol
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Old 09-25-2015, 07:49 AM
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Originally Posted by back at it View Post
Do you mean a loin like he's mentioning? If so, they are great and can eat the whole thing without any waste/fat. I'd like to see a good smoked brisket recipe, i see the price of those things at Sam's and can't bring myself to try it until I know for sure what the heck im doing. lol
No, he was talking about brisket in another thread and I had mentioned that I was afraid to drop $50 on a piece of meat just to ruin it...I've been eyeing the ones at Sam's, too. They look good, but I'm just not there yet...lol

I have 3 butts in the freezer, but it is shrimping season and we have a coyote problem at the farm so I can't commit to a whole day of drinking just yet
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Old 09-25-2015, 07:49 AM
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Originally Posted by back at it View Post
Do you mean a loin like he's mentioning? If so, they are great and can eat the whole thing without any waste/fat. I'd like to see a good smoked brisket recipe, i see the price of those things at Sam's and can't bring myself to try it until I know for sure what the heck im doing. lol
I've done brisket before. It turned out alright. It's just frustrating trying to judge when it may or may not be ready. My last one stalled for about 2 hours and we didn't eat until well after dark.

I may do a butt as described above and try the pork loin next weekend.
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Old 09-25-2015, 07:53 AM
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Originally Posted by Leeroyjenkins View Post
I've done brisket before. It turned out alright. It's just frustrating trying to judge when it may or may not be ready. My last one stalled for about 2 hours and we didn't eat until well after dark.

I may do a butt as described above and try the pork loin next weekend.
All briskets stall at around the 160 internal temp mark...It's done when the probe slides in like ***-****y with NO resistance!!! usually around 195-200 internal temp.
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Old 09-25-2015, 07:53 AM
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Originally Posted by schoolsout1 View Post
Butt...and I'm partial to McCormicks Sweet and Smoky Rub (Think that's the name). Pretty good off the shelf.

Get you some apple cider vinegar and apple juice in a spray bottle...spray butt then coat as much as possible with rub. Let sit for as long as possible (24 hours if you can) then pull out fridge and let it get to room temp as much as possible then toss on the smoker! Spray a few times during the cook and call me when it's ready.
McCormick's Apple Wood rub is what I use, along with the AJ in the spray bottle.
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Old 09-25-2015, 08:01 AM
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Cook up one of these while you got the pit going. You can bow down to me later...don't sweat it

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Old 09-25-2015, 08:05 AM
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Originally Posted by freedbaby View Post
All briskets stall at around the 160 internal temp mark...It's done when the probe slides in like ***-****y with NO resistance!!! usually around 195-200 internal temp.
That's about when the boston butts slow down (160) I had read those high heat cooks make it plow right thru the stall and it did. Granted it was only a five-six pound butt but it didn't slow down smoking a 300*. This was on a WSM 18" with my temp control set at 275* the first hour then 300* the rest of the time. It held steady using big pieces of wicked good lump charcoal. (The key I have noticed from what few i have tried, is to let the thing rest at least an hour, two is even better or until it lowers to a certain temp, i'd have to look but thinking around 145)
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Old 09-25-2015, 08:07 AM
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Originally Posted by back at it View Post
That's about when the boston butts slow down (160) I had read those high heat cooks make it plow right thru the stall though and it did. Granted it was only a five-six pound butt but it didn't slow down smoking a 300*. This was on a WSM 18" with my temp control set at 275* the first hour then 300* the rest of the time. It held steady using big pieces of wicked good lump charcoal. (The key I have noticed from what few i have tried, is to let the thing rest at least an hour, two is even better or until it lowers to a certain temp, i'd have to look but thinking around 145)
spot on...rest is key. I have held butts and briskets in a cooler (pulled a little under temp) for 5 hours before and they come out wonderful! Still piping hot, but juicier.
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Old 09-25-2015, 08:11 AM
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Originally Posted by schoolsout1 View Post
No, he was talking about brisket in another thread and I had mentioned that I was afraid to drop $50 on a piece of meat just to ruin it...I've been eyeing the ones at Sam's, too. They look good, but I'm just not there yet...lol

I have 3 butts in the freezer, but it is shrimping season and we have a coyote problem at the farm so I can't commit to a whole day of drinking just yet
I was just discussing with a guy at work the other day about wiping those things out at night. He was gonna use a .380. I said take more than that, might as well use a 30.06. He didn't know they ate deer.
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Old 09-25-2015, 08:12 AM
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Originally Posted by Marlin009 View Post
McCormick's Apple Wood rub is what I use, along with the AJ in the spray bottle.
I've tried that rub, but still partial to the sweet n smoky. McCormicks has some good spices for the lazy types
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Old 09-25-2015, 08:14 AM
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Originally Posted by back at it View Post
I was just discussing with a guy at work the other day about wiping those things out at night. He was gonna use a .380. I said take more than that, might as well use a 30.06. He didn't know they ate deer.
Saw 4 on camera on several days...noon and midnight seem to be the times in 2 different locations. Probably chasing turkeys during the day and deer at night. I'm wanting to put an AR together to go pop one (.223). Not as large of a round, but seems to be a "go to" for the predator hunting crowd...I think.

I have noticed we do not have the deer population this year we had over the past few years and I guess the yotes are getting some.
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Old 09-25-2015, 08:21 AM
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Originally Posted by schoolsout1 View Post
No, he was talking about brisket in another thread and I had mentioned that I was afraid to drop $50 on a piece of meat just to ruin it...I've been eyeing the ones at Sam's, too. They look good, but I'm just not there yet...lol

I have 3 butts in the freezer, but it is shrimping season and we have a coyote problem at the farm so I can't commit to a whole day of drinking just yet
Originally Posted by schoolsout1 View Post
Saw 4 on camera on several days...noon and midnight seem to be the times in 2 different locations. Probably chasing turkeys during the day and deer at night. I'm wanting to put an AR together to go pop one (.223). Not as large of a round, but seems to be a "go to" for the predator hunting crowd...I think.

I have noticed we do not have the deer population this year we had over the past few years and I guess the yotes are getting some.
I just got a PSA AR-15 that shoots .223/5.56 that would be a better option i think. I've never tried for them since i'm near the beach but have in-laws that have plenty of land to try out the AR on something soon hopefully.
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