J
JacksonsDad
Guest
Well, it seems like everytime I try to smoke, something tries to get in the way.
This time, I wanted to do a brisket and a couple of slabs of ribs. Wifey is out of town next week and I thought I would do a brisket and portion it off into vacuum bags and freeze. Why the hell I didn't just wait until next week to smoke, I don't know.
Well, I do know, I wanted to take advantage of 70 degree temps we were having. So, I bought the meat, rubbed them down, placed them in the fridge and plopped down in front of the tele...
NEWS FLASH...winter weather coming in tomorrow, 40 degree temperature drop!
OK, not a prob, will get things on early and be done before the real cold stuff gets here. Just have to go out and find some good wood for the smoker. So, I wake up the next morning and...clients start calling and the cold weather moves in quicker than expected. OK, I know to you Northerners, 30 degrees is not cold, but to us it is.
So, it's now almost 7 PM and getting near freezing and I am just getting the meat on...at least it's not raining. I have loaded up extra charcoal and planned to try to leave the ribs on till 10 PM, then into the oven, the brisket till midnight if the heat and cook can last that long...then everything finishes in oven.
Any other suggestions??
This time, I wanted to do a brisket and a couple of slabs of ribs. Wifey is out of town next week and I thought I would do a brisket and portion it off into vacuum bags and freeze. Why the hell I didn't just wait until next week to smoke, I don't know.
Well, I do know, I wanted to take advantage of 70 degree temps we were having. So, I bought the meat, rubbed them down, placed them in the fridge and plopped down in front of the tele...
NEWS FLASH...winter weather coming in tomorrow, 40 degree temperature drop!
OK, not a prob, will get things on early and be done before the real cold stuff gets here. Just have to go out and find some good wood for the smoker. So, I wake up the next morning and...clients start calling and the cold weather moves in quicker than expected. OK, I know to you Northerners, 30 degrees is not cold, but to us it is.
So, it's now almost 7 PM and getting near freezing and I am just getting the meat on...at least it's not raining. I have loaded up extra charcoal and planned to try to leave the ribs on till 10 PM, then into the oven, the brisket till midnight if the heat and cook can last that long...then everything finishes in oven.
Any other suggestions??