Whats smokin!!

[Moho81]

A process that started on Wednesday with seasoning the roast to let it sit over night then smoked it on Thursday so it would be done and chilled to slice it up today. Later it will get dipped in Au jus for beef on weck sandwich’s. 

[JohnPlav]

Venison pastrami and a batch of ghost pepper pistachios 

[JohnPlav]

Venison pastrami with cheese and jalapeños… and a side of gourmet veggie straws! 

[crappyice]

BBQ U smoked Turkey pastrami.

[mowin]

Doing a 60-70 lb hog on the Sunday of memorial day weekend for friends there 25th wedding anniversary. 

 

Edited May 15, 2023 by mowin

[Robhuntandfish]

Ribs are about to go in. 

[Lawdwaz]

10 minutes ago, Robhuntandfish said:

Ribs are about to go in. 

I have a 2.5 hour drive.   Sit tight….

[Robhuntandfish]

15 minutes ago, Lawdwaz said:

I have a 2.5 hour drive.   Sit tight….

Take your time.  We got 2 hrs in the smoker, then 2 hrs wrapped and prob 40 min to finish with sauce.  Sausage will go in about 12:30 for 2 hrs.  If your early the beer is cold.  

[mowin]

73 lb hog went on the pit around 5:15.  Running the pit a little hotter at 275° for a couple hours as she was packed in 60 lbs of ice overnight.  Using cherry and a little apple.  I'll flip it skin side down around 9.  Eating around 2, so I might need to run this one hotter than normal to get this one done by 1 so it can rest a little. 

[mowin]

Flipped her around 8:30. Temps are a little ahead of schedule with the shoulders at 165° and the hind at 145°. I'll probably rotate the rack so the hinds are near the firebox.

Dropping the pit temp to 200° ish.  

[DDT]

1 hour ago, mowin said:

Flipped her around 8:30. Temps are a little ahead of schedule with the shoulders at 165° and the hind at 145°. I'll probably rotate the rack so the hinds are near the firebox.

Dropping the pit temp to 200° ish.  

Looks great.  Haven't had a pig roast in a long while. 

One time long ago I told a friend's son "I'll give you $5 to eat the eyeball ". He did, mother was mad when he puked a few minutes later. He's grown up and a school teacher now.  He still remembers it.

 

[mowin]

Well, I think it went over well... 

[mowin]

Now for tomorrow's menu.. 

21 lb brisket, 10 lb pork butt for pulled pork all seasoned for tomorrow. 

[JohnPlav]

Sausage tonight… pulled pork tomorrow! 

[mowin]

10 hours ago, JohnPlav said:

Sausage tonight… pulled pork tomorrow! 

Sausage looks great..   just curious, you don't like brisket? You gave me a thumbs down...