Happy Friday Farkers...What's Smokin' This Weekend?

[Mister Bob]

Just injected and rubbed a 9lb pork butt and popped it in the fridge. Royal Oak lump and some pecan chunks in the BGE early in the AM. And yes, the beer will be flowing here too!

 

[El Ropo]

Picked up a pretty meaty rack of SLS spares. They're on the UDS as I type, into the second hour @ 250ish. Gonna open er up and finish @ around 325.

Simple rub down with HEB brand spicy italian dressing, then some Fiesta brand rib rub. A touch of fresh ground pepper, and a bit of fairly fresh paprika finished off the rub. No pharkin peekin, no spritzin, no foilin, no nothin. :heh:

 

[JimmyBeam]

I have an 8lb pork shoulder, freshly trimmed and rubbed. Its going on tonight at midnight

 

[El Ropo]

Picked up a pretty meaty rack of SLS spares. They're on the UDS as I type, into the second hour @ 250ish. Gonna open er up and finish @ around 325.

Blah blah blah!

Results, 4 hours total on the UDS:

I thought it was excellent!

 

[martyleach]

Results, 4 hours total on the UDS:

I thought it was excellent!

Lookin' real nice there Mr. Roper

 

[pattyp]

i am gona attempt my first briskit ever on a dus

 

[Meat Burner]

Did a couple of steaks last night. This is the only pic as we were too hungry to waist any more time. LOL

 

[JimmyBeam]

sitting right at 12.5 hours now. Almost there, good thing I had some Boudin to hold me over

 

[Phubar]

BeePh stripl0in!:becky:

 

[DaveMW]

Grilled T-Bones tonight and a pork butt tomorrow.

 

[stewartr002]

Just picked up some hickory wood to fire up the stick burner tomorrow. Will do a couple of 9lb butts overnight on the Traeger and 3 racks of spares on the stick burner tomorrow morning. Outside fridge is stocked with beer. Yeah, it's gonna be a great weekend!:clap2:
Randy

Wow, that was a long smoke...16 hours for two butts on the Traeger. Ribs on the stick burner took 6.5 hours. However, I was reminded just how much better tasting the stick burner turned out (used all Hickory wood). I've been cooking on the Traeger all winter so had gotten used to less smoke flavor. So glad to get back to the stick burner and that good smokey flavor. It's a lot more work but well worth the effort.

I'll still use the Traeger for long smokes (butt, brisket) due to the convenience with overnight smokes. But ribs and chicken are definitely going on the stick burner from now on.

Randy