Smoking Sunday or Sunday Smoking

[sierracharlie338]

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.

Looking forward to the outcome. I bet it will be tender!

 

[C.O. Shooter]

Bacon wrapped meatballs as an appetizer 350@30-40 minutes, will be tossed in BBQ sauce and another 10 minutes.

Wet brine resting.

Dry brine resting.

Both turkeys will be cooked spatchcocked style!

 

[C.O. Shooter]

These were FREAKING AMAZING!

Let the spatchcocking begin. 300@2-3 hrs or 165 temp.

 

[C.O. Shooter]

 

[C.O. Shooter]

Smoking equals drinking…lol

Mistletoe Margaritas minus the rosemary. Substituted salt for sugar.

 

[C.O. Shooter]

1 hr in at 300, average temp 140.

 

[sierracharlie338]

Dang those meatballs look good! I'm doing chicken this week at some point and will prob brine them also.

 

[C.O. Shooter]

 

[C.O. Shooter]

Very good. Flavorful, the dry BBQ brine was better than the wet brine, but the meatballs may have stolen the show!

 

[C.O. Shooter]

Brisket!

 

[C.O. Shooter]

 

[C.O. Shooter]

 

[C.O. Shooter]

This brisket finished just under 12 hours. I cooked this one fat side up, couldn't say I noticed a huge difference. I seasoned the Shiite out of it, but wouldn't say the flavors were predominant. I used Meat Church Texas Sugar as a base and then a layer of killer hogs TX Brisket. Started at a 730pm last night and pulled it off at 715am this morning. It was 203 when I pulled it and placed it in the cooler. 5hrs later it was still 160 degrees! For the price and what you trim and fat you cut out after the fact, it just doesn't seem like you get all the much! I'll try again next year!

 

[Mike D Texas]

Trying my hand at first time homemade jalapeño & cheese sausage.