What to put in the smoker this weekend?

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Originally Posted by Buff

They make everything easy and almost fool proof, I can leave instructions for my wife or kids and they can do ribs, briskets, prime ribs, chickens, etc......

When I have the time I still go old school and use my old wood smoker, I think you get a better smoke, better bark and deeper flavor but it's an all day event.

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Outside the bark. i can get the same smoke ring

nothing but old school smokers for me. My main one is an older, fairly cheap modded offset smoker. It's not efficient, it's not easy, but I love the end results. Not because I think they are better, i'm just cheap. And I do enjoy playing with fire.

I picked up a barrel & the Big Poppa UDS kit. It only took about 6 hours to get the barrel cleaned up but it's ready for drilling and paint tomorrow night. I should be able to season it Friday night and hopefully put a couple Fatties on Saturday for it's inaugural smoke. I'm rather excited.

shamrock foods e-m special $119lb in a 2 butt ;) package 6.3lb goodness, done with apple pellets. The other was food saver sealed until sometime late august, maybe.

dry rubbed last night, mustard then dry rub this am around 8:30

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ThermoWorks ThermoPop on sale for $20. Normally $29 I think. The digital instant read I got from Walmart was terrible. ThermoPens were on sale for $70 if I recall. Not sure for how long.
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On today's schedule, pork roast for wife to make green chile, couple large chicken beasts for assorted dinner recipes this week and 5 lbs hot legs/wings for me to munch while watch race and drink beer this evening.

All got wife's recipe rub or brine. Apple/hickory mix, around 3 hrs @ 225° and finish in oven or fryer as needed for assorted recipes

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Trying my first attempt for baby backs. I just used the Traeger 3-2-1 recipe or whatever with a few twists on rub and sauce. 2.5 hours left.

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Originally Posted by Dave_L

Trying my first attempt for baby backs. I just used the Traeger 3-2-1 recipe or whatever with a few twists on rub and sauce. 2.5 hours left.

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I've done 3-2-1 for st louis style ribs... for babybacks I use 2-1-1. Never had babybacks need more than 4 hours.

I do the 3-2-1 for baby backs and they turn out awesome. I've also been known to do the time wrapped in foil in the oven to save on pellets.

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Originally Posted by Gman

I do the 3-2-1 for baby backs and they turn out awesome. I've also been known to do the time wrapped in foil in the oven to save on pellets.

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Me too. Even did smoker to oven to grill once.