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Unread 01-05-2013, 11:43 AM   #1
is one Smokin' Farker
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Join Date: 10-03-09
Location: Longmont, CO
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Default Cold December Cook

On December 27, I was asked to cook for the family and house guests (12 people total). So I cooked spares, baby backs, turkey breast, moink balls, pintos and slaw.

  • Remove membrane from ribs
  • Add little yellow mustard to the ribs
  • Rubbed spares with "South Shall Rub Again"
  • Rubbed baby backs with Fiesta Fajita Seasoning
  • Injected Turkey Breast with Cajun Injectors Creole Butter and rubbed with Cajun Shake

Fired up the WSM Mini and the Smokemaster Offset.

Turkey on the Mini with a little cherry wood chips / charcoal.
Ribs, moinks on the Offset with hickory chunks / charcoal.

Very cold outside:

Waited too late to add a blanket to the WSM Mini. Had to move the turkey breast to the oven to finish cooking.

Went to Tasty Weasel Tasting Room for a few samples of Oskar Blues Micro Brews during the cook.


Baby backs and moinks were good.
Spares were a bit tough.

Turkey breast was the best. It was very moist. I was surprised since most people say to brine before smoking. Everyone wants me to smoke the turkey for the next holiday meal.

The Moinks in the separate plate are those that were too close to the fire box in the offset. They were hard as a rock. I usually cook the moinks on the Performer. I did not want to fire up a third grill/cooker.

Smokemaster Offset*'70 Hasty Bake*WSM 18.5*'00 Plum SSP*'69 Cado*'90 Red MT*'73 WSJ*Imperial Kamado
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