Smoking Sunday or Sunday Smoking

[C.O. Shooter]

It's done.

 

[59FLH]

Breakfast of champions!

How is it with the DP soak and seasoning/rub combo?

My smoked pork go-to is Kinder's brand Bourbon Peach but I have never done the soda pop thing.

 

[C.O. Shooter]

I'll let you know this afternoon! Lol

 

[C.O. Shooter]

Ok, so I'm bragging, the pork was amazingly delicious. I can't definitively say the Cherry Dr. Pepper made a big difference. The bark was sweet, but may have been better if I didn't wrap it. After 7 hours (1230am) at 225 I had an internal temp of 145. I leave for work at 6am so I had to wrap it. 5hrs @ 300, I pulled it off at 0530am with an internal temp of 210. A little over, but super tender.

 

[59FLH]

EDIT: I went back a few posts and re-read, I was busting C.O's chops for nothing.

My bad.

 

[C.O. Shooter]

Getting ready for tomorrow. Turkey smoked/brined two ways, wet and dry.

First starting with this:

Dry brined with Killer Hogs TX Brisket Rub Spatchcock Style.

Wet Brine with water, OJ, apple cider vinegar, kosher salt, brown sugar, lemon pepper, garlic, bay leaves, and orange and orange peels.

 

[59FLH]

MFC!

 

[Bob Wright]

Here is some nuts I did on a charcoal Masterbuilt and some cheese with a cold smoker I fabbed up fun.

 

[C.O. Shooter]

I've never tried cheeses yet!

 

[Bob Wright]

I've never tried cheeses yet!

I've done it for years with charcoal/wood chips but you have to be hovering over it for melting issues.
The cold smoker was way easier. Just got to work out some bugs with the new contraption.

 

[FEENIX]

I've done it for years with charcoal/wood chips but you have to be hovering over it for melting issues.
The cold smoker was way easier. Just got to work out some bugs with the new contraption.

Yep, cold smoking is the way to go. I also have contraption for smoking drinks too.

 

[sierracharlie338]

Wife surprised me with a Traeger today. I get to be in the cool kids club now!

Did some pork loin for supper and it came out perfect medium and juicy!

 

[Bob Wright]

Yep, cold smoking is the way to go. I also have contraption for smoking drinks too.

My daughter got one from us. It's neat!

 

[Bob Wright]

Up at 5 am, on the smoker at 6 am. About a 9 hour cook finishing at 400°F for a good bark.
This is a compound butter slathered prime rib. 17 pounds.
The ribeyes done in a similar manner with compound butter were amazing so, hoping for the same here.