TinySmokin
Full Fledged Farker
- Joined
- Aug 1, 2014
- Location
- Arkansas City, KS
Have cooked a lot of Chucky's in the Crock...but my first on the smoker. Was only able to find a small one 3.5 lbs. Have always liked making sammies with this stuff...french dip style.
Prepped it up with some Oakridge BBQ Black OPS rubs and some Worshire and put it back in the fridge for 8 hours.
Got it started at 9PM and thru it on straight from the fridge with a tube of pellet just for the extra smoke taste I like so much...used some Hickory pellets and set the Yoder at 225 degrees.
These are some new probe clips I made by silver soldering two alligator clips together after flattening the ends...stays in place way better than foil ball!
Chopped up some Onions, Orange & Yellow Peppers and Small Potabella Mushrooms and added some more rub and Worshire and mixed it up and threw it back in the fridge.
Did not open the smoker until 7 hours later when it hit 165 degrees.
Dumped the marinating veggies in a foil pan...set meat on top and dumped a beer in. Covered her up tight and put back on...raised the temp to 250 degrees.
At 7am it was at 205 degrees and I tested for probe tender...nope...7:30 208 degrees...nope...8:15am we are done at 211 degrees.
Wrapped the meat in foil and placed on the counter...phone rings and its the County Sheriff activating me as a storm chaser. We had severe storms all night and thankfully my porch is covered.
Had to leave immediately and just covered the veggies and threw them and the meat wrapped tight in foil in the fridge and went out to chase tornados...this one lifted about 5 seconds before this shot when I was able to find a clear spot to get a pic...thankfully was only on ground for very short run and hit nothing but fence and fields.
Well hopefully it tastes OK...had to run straight to my job after the storm so no time to try my food...sammies are on the menu for a midnight snack tonight though!
Prepped it up with some Oakridge BBQ Black OPS rubs and some Worshire and put it back in the fridge for 8 hours.
Got it started at 9PM and thru it on straight from the fridge with a tube of pellet just for the extra smoke taste I like so much...used some Hickory pellets and set the Yoder at 225 degrees.
These are some new probe clips I made by silver soldering two alligator clips together after flattening the ends...stays in place way better than foil ball!
Chopped up some Onions, Orange & Yellow Peppers and Small Potabella Mushrooms and added some more rub and Worshire and mixed it up and threw it back in the fridge.
Did not open the smoker until 7 hours later when it hit 165 degrees.
Dumped the marinating veggies in a foil pan...set meat on top and dumped a beer in. Covered her up tight and put back on...raised the temp to 250 degrees.
At 7am it was at 205 degrees and I tested for probe tender...nope...7:30 208 degrees...nope...8:15am we are done at 211 degrees.
Wrapped the meat in foil and placed on the counter...phone rings and its the County Sheriff activating me as a storm chaser. We had severe storms all night and thankfully my porch is covered.
Had to leave immediately and just covered the veggies and threw them and the meat wrapped tight in foil in the fridge and went out to chase tornados...this one lifted about 5 seconds before this shot when I was able to find a clear spot to get a pic...thankfully was only on ground for very short run and hit nothing but fence and fields.
Well hopefully it tastes OK...had to run straight to my job after the storm so no time to try my food...sammies are on the menu for a midnight snack tonight though!
