BBQ, any one hungry? Lets see the finished results......

[chazroh]

Dinner

 

[dennishoddy]

Good looking BBQ guys! I prefer the St Louis style as well. They cost a little more, but well worth it IMHO.

 

[p238shooter]

Good looking smokes above.

I picked up a 10lb Pork Butt today will be putting in the smoker tomorrow evening for an overnight smoke.

I have gotten lazy the past few years and am using a Smoke-it #2 electric smoker most of the time. I rub it and throw it in, wait for the 200' beeper the next morning, then do a quick check. If it's ready, foil it and throw in in the cooler a couple hours. Then pull it and add some finishing sauce. Done and ready for a sandwich.

Electric smoker makes it stupid easy for me to make great BBQ, but cuts down on my beer drinking time "tending the smoker." With this WX, I do not mind.

 

[steelfingers]

One my hobbies is BBQ, I cook on either a 22in weber performer or a 18in weber smoky mountain.

Here are some ribs from several cooks...I now cook St Louis style ribs more than baby backs, I like them better...

View attachment 59819 View attachment 59820 View attachment 59821 View attachment 59822 View attachment 59823

Now I'm hungry

 

[tRidiot]

Good looking smokes above.

I picked up a 10lb Pork Butt today will be putting in the smoker tomorrow evening for an overnight smoke.

I have gotten lazy the past few years and am using a Smoke-it #2 electric smoker most of the time. I rub it and throw it in, wait for the 200' beeper the next morning, then do a quick check. If it's ready, foil it and throw in in the cooler a couple hours. Then pull it and add some finishing sauce. Done and ready for a sandwich.

Electric smoker makes it stupid easy for me to make great BBQ, but cuts down on my beer drinking time "tending the smoker." With this WX, I do not mind.

My pellet smoker is pretty much the same. I just have to check it every 3-4 hours to make sure the pellets are feeding properly. Smoking the best ribs I've ever eaten is as easy as a crockpot dinner. Lovin' it!

 

[okie362]

A bit of homemade pastrami. Rather make it in Oklahoma than go to NYC for a good Ruben.

 

[tRidiot]

That looks great! Did you cure the brisket, too, or start with a store bought one?

I did a pastrami the other day. It was awesome. Cured my own Prime brisket, then rubbed and smoked it to 171F. Pulled it off, vacuum sealed it and did it sous vide at 195 for about 3.5 hours. OMG. Falling apart tender. It was amazing.

 

[okie362]

Cured my own in a wet brine. Got the brisket at Kroger for ~$1.49/lb. Don't think I'll be paying $11+/lb anymore.

 

[Pokinfun]

I smoked a fatty yesterday for the first time. My stomach is a little sensitive to fat, and it was little too rich for me.

 

[tRidiot]

Hella good deal. I paid $2.69/lb for my Prime packer at Costco.