What to put in the smoker this weekend?

[buffalobo]

I use to like making the can chicken, went from beer to lemonade. Then tried spatchcock style, using a dry rub mix a few hrs before cooking, haven't looked back.



There's always a debate / discussion how to get crispy skin, without throwing it on the grill after smoking. It was suggested switching from using oil to
mayo, which i'm happy with.. Then i'm seeing people rubbing the skin with baking soda, letting it sit in the fridge an hourish uncovered.

Tried it on 1/2 and 1/2 with the baking soda as well as mayo (after removing from fridge) then the dry seasoning, on both sides. Impressed with the results, but you need an even coating or it can be "clumpy" in the heavier areas.

YMMV

^^^This.

We still do occasional beer can chicken but spatchcock is the norm.

[fj605]

Didn't take a picture of it but I did a brisket yesterday. Not my best but plenty tasty all the same.

[Great-Kazoo]

A few bacon wrapped meatloaves and rice, with a chocolate mousse for dessert. Semi - official monthly brunch i started doing for some of the neighbors


Sept will be a sausage, shrimp and veggie kabob deal.

[eddiememphis]

Labor Day Weekend. I have seen good ole' Kingsford Blue on sale everywhere. My Weber kettle is sitting in storage, waiting for me to buy a house since I can't burn charcoal in a condo.

My GMG Crockett is clean and ready, King Doops has baby backs on sale, although I really love a beef short rib...

Three days, maybe salmon tonight, pork on Saturday, beef on Sunday, emergency stent Monday!

[00tec]

Finishing up a 12lb brisket and 15lbs of pork butt

[Gman]

It's a good weekend for a brisket. Trim and rub tonight, and goes into the Traeger in the morning.

[eddiememphis]

It's a good weekend for a brisket. Trim and rub tonight, and goes into the Traeger in the morning.

Where do you get a brisket? I have seen them in rarely in Doops and haven't delved too deeply into the local meat stores.

Do you buy the whole thing or sections? Flat has less fat so a couple pounds of point is better for a low and slow?

I'm new to the smoking world- forgive my child-like questions.

[DenverGP]

Costco sells really nice Prime whole-packer briskets, and it's cheaper per pound than I see at most grocery stores for "choice" grade.

I always do whole brisket. Never seem to have much trouble using up the left-overs. Flat can be done ok low and slow, but you've got to be careful to avoid drying it out too much.

[brutal]

Costco sells really nice Prime whole-packer briskets, and it's cheaper per pound than I see at most grocery stores for "choice" grade.

I always do whole brisket. Never seem to have much trouble using up the left-overs. Flat can be done ok low and slow, but you've got to be careful to avoid drying it out too much.

I don't do any smoking and pretty much just lurk in this thread, but would add that we buy the bulk of our meat from Costco and it's always amazing. I buy their pre-seasoned (gasp) beef ribs. We instant pot pre-cook them, then finish on the grille. Sometimes sauced, sometime not. Just about the only ribs I'll enjoy as they're super meaty. We always get a bunch and cook them up to vacuum seal and freeze for a quick n easy meal on the grille.

[whitewalrus]

Costco sells really nice Prime whole-packer briskets, and it's cheaper per pound than I see at most grocery stores for "choice" grade.

I always do whole brisket. Never seem to have much trouble using up the left-overs. Flat can be done ok low and slow, but you've got to be careful to avoid drying it out too much.

I just smoked one from there earlier this week. Great quality and it was about $3/lb