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What should I smoke tomorrow?

ClintHTX

ClintHTX

is Blowin Smoke!
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Ever get those times when you just want to sit on the back porch light up the smoker and waste the day away drinking beer. I want to do THAT tomorrow just need some recommendations on what to cook. I did a pork shoulder not too long ago so that's out. What y'all think?
 
Packer brisky with a fatty and some Moinks!!

Might as well do some ABT's just for kicks!
 
Since you'll be at it all day....

Breakfast - Fatty stuffed with eggs, cheese, and taters, sliced on an English muffin
Lunch - Legs of some sort for the Throwdown, bacon wrapped corn
Dinner - Brisket, smoked mac and cheese

Feel free to throw some fresh greens in there as lunch and dinner sides.
 
When I do the sitting outside all day cooks, I like to do smaller things that come off just in time for me to be hungry again. Naked Fatty (for breakfast), Tri-Tip, Ribs, Wings (lunch and assorted snacks) and a Brisket flat (dinner).
 
Damn you guys are good. I was thinking about packer brisket and saving the point for brisket chili on another date. Thanks!
 
I would check out the sales flyers and see what's on sale then decide what to cook. Right now turkeys are on sale so I would lean towards smoking one of those. Of course you can't go wrong with brisket :thumb:
 
colonel00 said:
:shock::shock::shock::shock::tsk::tsk::tsk:

It is un American to not make burnt ends out of points :thumb:
Click to expand...
It's un-Texan to not eat the point as-is when it comes off with the flat ;) Few things are better than unmolested brisket point.

Of course leftovers in chili is about as Texan as it gets ;)
 
I think you should have a Granbury, Denton Cook off and then swap whatever the other team cooks. Then give a detailed report of each others cook off. A North Texas cook off for braggin rights! :thumb:
 
peeps said:
It's un-Texan to not eat the point as-is when it comes off with the flat ;) Few things are better than unmolested brisket point.

Of course leftovers in chili is about as Texan as it gets ;)
Click to expand...

i took my point and made some burnt ends for competition practice. being a texas boy, I always shudder a little bit when i do that. i will always just enjoy just good cuts of point from brisket.
 
smoke some fatty oxtail for 2-3 hrs on low heat.... then add it to a slowcooker with chopped onion, carrot, celery, diced potato, garlic, and 2 packs of french onion soup ... a good splash of red wine wit just a little water ....

set on auto for 8hrs ... then add some mushrooms and frozen sweet peas for an hour

serve with mash potato (wit loads of butter)....

a bit of smoked BBQ done the lazy man's way, nice thick gravy, fat food but very tasty .... called comfort food and thats what I'm doing tommorow
 
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