What to put in the smoker this weekend?

[yz9890]

Mayonnaise herb spatchcocked turkey this afternoon. Tasted awesome. Thigh and breast finished at almost the same time (I like the leg and thigh between 180-185). A first for me.

[Ah Pook]

The Boulder Co. fire ban has been lifted and the iceberg on my deck had melted. Got some pork butts and ribs that may be going into the smoker this week.

[yz9890]

That ban includes burning for cooking or heating in an appliance? That blows.

[Great-Kazoo]

That ban includes burning for cooking or heating in an appliance? That blows.

For as dry as it's been, in of all places Boulder, it's not worth it.

BTW: The chicken looks good. What's your opinion of mayonnaise now that you've used it?

[yz9890]

For as dry as it's been, in of all places Boulder, it'snot worth it.

BTW: The chicken looks good. What's your opinion of mayonnaise now that you've used it?

Mayonnaise was great. The legs and thighs had crispy skin. The breast wasn't quite crispy but it wasn't rubbery either. Probably because I rubbed some of the mayo mixture inter the skin on the breast. I also tented it for about 30min while it rested and maybe that affected the crispness as well. Thanks for the advice.

[Rumline]

On Sunday I did a lamb roast my neighbor gave me. Did it just like a pork shoulder but made a different rub using rosemary, pepper, garlic, and onion powder. Smoked it on mesquite at 225 until it stalled at around 155 internal, cranked the grill up to 275 until it stalled again, then wrapped in foil until it got to 200. Came out perfect with nice bark, bright red smoke ring, and still juicy interior. Edit: my wife saved me one serving's worth so I took a pic of the leftovers.

Thigh and breast finished at almost the same time (I like the leg and thigh between 180-185). A first for me.

I love spatchcocking specifically for that reason.

[buffalobo]

Started an 8lb pork shoulder this morning.

Light layer of mustard, rubbed with one of Mrs bo's KC concoctions. Approx 6 hrs on smoke, couple hours in foil. 200-225°, apple/pecan smoke.

If you're unarmed, you are a victim

[StagLefty]

Started an 8lb pork shoulder this morning.

Light layer of mustard, rubbed with one of Mrs bo's KC concoctions. Approx 6 hrs on smoke, couple hours in foil. 200-225°, apple/pecan smoke.

If you're unarmed, you are a victim

Love a smoked pork shoulder mmmm Been using peach wood from a neighbors tree pruning !!

[chuckchili]

My favorite is still a large beef tri-tip with a light dry rub to about 140. Cut up cross grain to keep it nice and moist.

[buffalobo]

Love a smoked pork shoulder mmmm Been using peach wood from a neighbors tree pruning !!

Pretty much our favorite. Especially for the price. Been stocking up at $1.79/lb.

Promised 15lbs of pulled pork for family function the 20th of this month.

If you're unarmed, you are a victim