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I'll be roasting corn on my grill and I put some bbq flavored beans on the slow cooker just a few minutes ago for sides. Leftover slices get put on hoagie rolls covered with au jus, bbq sauce and smoked provolone. Best eaten with a fork though.
Damn that shit sounds delicious.
You inspired me to rub some meat too. I got 2 chickens thawing for the smoker tomorrow. Beer can chicken is the shiznit.
Last edited by GilpinGuy; 07-28-2013 at 14:53.
Orange rub does not sound appetizing Ray........Originally Posted by ray1970
I do the 3-2-1 on my brisket. For a 2-3# after a brine soak and rinse, rub and let it set for an hour or so its 3 hours smoked, 2 hours smoked in a foil wrap and 1 hour back on the smoke.
Spray it down every so often with apple juice/water mix.
I am a rank amateur at it but they have come out well.
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I have tried the method you're using. It worked out very well and lawdy it was freaking good
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I smoked two pork butts yesterday, and I swear they're the best I've ever done.
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I picked up the same smoker that you have after reading about your setup in the other smoking thread.
Did a whole chicken today and I'm hooked. Ribs next weekend.
Haven't done bacon in a while. I need to.
Yes, you do. Today was probably some of the better brisket I've done, I should have trimmed a bit more of the fat off, but it was still great tasting. The meat was a little soft from leaving the fat caps on, but it was still sliceable and the chopped was great. Had a 1/2" smoke ring and the bark was tasty and not dried out. I put the beans in an oven safe bowl and let them absorb some smoke for the last hour at 225 and it definitely made a difference. Next weekend is 2 pork butts that I'm going to brine in a cooler with pickling salt, molasses and I'll spike the water with a cup of cider vinegar, apple wood chips and apple juice for the smoke box and water bowl.
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