Smoke Breaks - you for or against?

[ShopVac]

Love them, but I just choose to do mine at home...know what I mean?

Prep started yesterday - dried cherry wood, apricot, some white oak from an old whiskey barrel, and apple wood. Spent about an hour splitting the wood with an axe, cutting, storing.



Celebrating my mom's birthday today - so I'm going with a 7lb beef brisket (well, what started at 7 before prep) and 4 racks of ribbies. Sorry I didn't show my prep on the brisket, but basically I just cut the majority of the fat off the one side, and season with my homemade rub (quick splash of season salt all around, followed by a mix of kosher salt, smoked paprika, hot paprika, cayenne pepper, onion powder, garlic powder, chili powder, cumin, brown sugar, and yes...MSG. All sifted together a few times).



Woke up at 6:20 this morning for my start. I run about 80% lump, 20% charcoal for a lower ash content in the smoker, and top it with my smoking wood (today is cherry and the white oak). From there, I fill my chimney about 50%, get it hot, and set her on top. Then place hot water in the bin to get a good rolling start to this.



Once she got up and smoking - I tossed on my brisket. I'll try to keep my lid temps to 210°. It's really chilly this morning...so I opened up a couple vents from 50% to 100%. Brisket when on at 7:00AM.



Back to the kitchen to get the ribbies prepped. I'm a membrane off guy...it's just a PITA to do sometimes. I got lucky on this one, as even the blind squirrel finds a nut once in a while. Ribs should go on around 10:30 - I'll pull them off for a foil rest around 4:00.



Always, always, always have a sacrifice to the gods. It's all part of the plan...



Sorry - that was a typo, I meant to say sacrifice to the dogs...cause that's really the plan.



I'll try to log more through my day

[Joekerr]

Nice work! My mouth is watering!

[leopard print]

Good work! When should I come over?

[ShopVac]

After prepping the ribs, I coated them with my rub.



Having some issues with a steady temp today, but as long as I keep it in the smokin' range, I should be good.



Been on for a few hours now...brisket moved down below. Smells great.

[ShopVac]

Originally Posted by leopard print

Good work! When should I come over?

Any time after 5 - bought a new keg too. So we're all good

[bimmette]

I think it's unfair when smoking colleagues get to take more breaks than non-smokers.

(I don't really cook so can't contribute to that convo)

[ShopVac]

Originally Posted by bimmette

I think it's unfair when smoking colleagues get to take more breaks than non-smokers.

(I don't really cook so can't contribute to that convo)

Wow - that was really off topic

[ShopVac]

Beans, beans, the magical fruit. The more you eat, the more you...

Yeah - okay. But I did add some apple smokehouse bacon, dark brown sugar, and molasses to the mix

And of course, of the cold ain enough (actually snowed for a few minutes)...now I got a nice rain.

[ShopVac]

Ribbies are done - pulled them off to rest for a bit. Wrapped in foil, then wrapped in a towel to keep the heat in.



Need another 5 degrees for this...


And, I have no idea what happened here. I'm as lost as anyone...

[RABAUKE]

So are the wife and kids out of town again?

[ShopVac]

Originally Posted by RABAUKE

So are the wife and kids out of town again?

I know absolutely nothing of what you're talking about. I only cook good food when my lovely family are in town.

Ix ney on the food say.

[ShopVac]

I'll just end this with some money shots.

Brisket






Ribs

[j_marinelli]

OP looks great!

Im an apple wood guy when it comes to pork (especially baby backs!) Do you have any tips to removing the membrane? I have tried several times before sayin' the hell with it.

Also how long did you cook your brisket? I'm going to have to try your homemade rub. Looks amazing!

[ShopVac]

I honestly think some places remove the membrane beforhand, I can never get one off the costco ribs. Needless, I use a butter knife in the middle and slowly work to the ends. Sometimes I use a paper towel to help grab hold of it.

I'll post up the measurements for the rub later if you like.

[dzvero]

Holly smoke Time for some fire...

[roastbeef]

How do you get the membrane off like that?

[Nitrousbird]

I'm sure a charcoal smoker tastes better but I'm way too lazy for all of that...so I'll just stick with my electric smoker. Far less babysitting and wood use.

Looks good.

[Templar]

Have the same smoker on my deck. Love it, when I have the time of course.

I don't have any pics right now, but I've smoked quite a few things. It definitely is a little tricky and needy to maintain temps and smoke, but so worth it in the end. I've done a lot of hot smoked salmon in mine. Also, take a couple blocks of monterey jack and cheddar cheese, put them in a cast iron skillet and pop on the smoker and use a good mesquite wood and you get the most delicious smoked queso dip ever. I think the recipe was in a book. You chop up some peppers and onions and tomatoes and put them in a pan with some oil and cook it while the cheese is smoking. As the cheese melts, it absorbs tons of smokey flavor. Then dump the veggies on top when its melted and add a little fresh cilantro. Yum...

[UncleWede]

How the faq did we go from complaining about co-workers to post your meat pics???

Oh, wait, OT, return to what you were doing

[jtodd_fl]

Originally Posted by UncleWede

How the faq did we go from complaining about co-workers to post your meat pics???

Oh, wait, OT, return to what you were doing

Is this where I complain about my co-worker's meat?

[UncleWede]

Originally Posted by jtodd_fl

Is this where I complain about my co-worker's meat?

Not unless it's roast beef.

[bbbbmw]

That looks just awesome. Haven't done ribs yet, but am looking forward to trying a summer project.

I don't have room for a smoker, but this has worked pretty well to convert my Weber kettle:

http://www.smokenator.com/home