What's on the smoker today?

[Nick87]

sear

 

[WildWill]

Those look excellent! Give us the rundown? Last time I made beef ribs they weren’t quite soft enough for the Mrs…

Wrapped first, then sear or….?

Rubbed SPG on the day before and let sit in the fridge overnight. Then smoked at 180 with lots of smoke for two hours before cranking it up to 200 degrees. After that sprayed every hour with a combo of beef broth and a spicy Worcestershire sauce. After about 6 hours I wrapped in paper and cooked till they hit 201 then threw in the cooler for a hour.

 

[Sheltowee]

Beef ribs for dinner.View attachment 398438View attachment 398439View attachment 398440

That smoke ring tho

 

[Rack Daniels]

Rubbed SPG on the day before and let sit in the fridge overnight. Then smoked at 180 with lots of smoke for two hours before cranking it up to 200 degrees. After that sprayed every hour with a combo of beef broth and a spicy Worcestershire sauce. After about 6 hours I wrapped in paper and cooked till they hit 201 then threw in the cooler for a hour.

Artisan! Love it dude looks delish!

 

[noharleyyet]

Beef ribs for dinner.View attachment 398438View attachment 398439View attachment 398440

Beef ribs’ll test your mettle. They’re hard to find, pretty expensive, and easy to screw up. Yours look just right Will.

 

[Jwill]

Bacon day.

 

[Jwill]

Bacon day.

View attachment 398471

Done in the smoker, waiting on it to cool before slicing. Threw a few chicken thighs on at the end for dinner tonight.

 

[Bigjay73]

So, chicken thighs that are basting in bacon drippings? Jfc, I just had the happiest heart attack

 

[INMT]

Bacon day.

View attachment 398471

Are you seasoning before you smoke? Doesn’t look like it.

Do you slice and package, or package whole and slice before cooking?

 

[Jwill]

Are you seasoning before you smoke? Doesn’t look like it.

Do you slice and package, or package whole and slice before cooking?

I use a recipe from “Charcuterie”. Brined with maple syrup, kosher salt, brown sugar, & curing salt for a week, rinse and pat dry, then smoked to 150. I let it cool, then slice, vac seal, and freeze in 1/2 lb packages.

I have peppered before smoking in the past, but didn’t for this batch.