Whats on the Grill or Smoker?

[srb08]

Placed these in the sun 7AM.
View attachment 188749

Moved them into the shade at 3PM looking like this.
View attachment 188750 View attachment 188751 View attachment 188752

You win!!!

 

[Wilhelm]

you rock how many people did this feed.i would do this more than i do but you gotta have lots a folks to eat what you spend your time preparing cooking is one of the best thing we like to do but you gotta have folks to eat it also.i love this post thank you .

I guess one could feed some 30 to 40 people on both those suckling pigs, but one got prepped to be chopped up into portions and frozen.
Around here pork gets eaten cold so that any leftovers do not go to waste.

You win!!!

I can not take credit, a friend of mine is the specialist in suckling pig and lamb preparation - he is very passionate about it.

 

[amberg]

Did a 10lb prime grade packer brisket today on the Traeger.
I brined the meat is a simple brine for 12hrs prior to putting it on the grill.

Four hours in, just before flipping to fat cap down.
View attachment 188500

Fat cap down, ready to slice
View attachment 188501

First cut.
I normally take the first couple of inches of the flat, that are normally the driest part of the brisket, and chunk it up for future use in baked beans.
There was no dryness in this brisket at all. The first slice was as juicy and tender as the middle.
Unfortunately, there were too many variables to determine what the secret was.
This was the first time I used a Prime grade brisket. First one on the Traeger, first one I've brined and first one I've cooked fat cap down.
The only thing I might do different, is try the same process with Choice grade meat.
My wife is a brisket snob and she loved it.

View attachment 188504

Steve, don't think we can get that here. Mama said she has not seen a brisket here
in the grocery store yet!

 

[Deets066]

Steve, don't think we can get that here. Mama said she has not seen a brisket here
in the grocery store yet!

Really? Try your local butcher

 

[srb08]

Steve, don't think we can get that here. Mama said she has not seen a brisket here
in the grocery store yet!

That sucks Charlie. I thought you could get brisket flats pretty much everywhere. The packers aren't always available in grocery stores, I generally have to go to Sam's Club or Costco to get them.

 

[amberg]

Really? Try your local butcher

Never had any butchers any where near here, I think there is one still in Fredericksburg about 30 miles from me.

 

[amberg]

That sucks Charlie. I thought you could get brisket flats pretty much everywhere. The packers aren't always available in grocery stores, I generally have to go to Sam's Club or Costco to get them.

There is a Costco in Fredericksburg also. No one around here likes to fight that traffic mess down there, it is enough to make anybody !!

 

[amberg]

That sucks Charlie. I thought you could get brisket flats pretty much everywhere. The packers aren't always available in grocery stores, I generally have to go to Sam's Club or Costco to get them.

Yes. As Mama and I both went to Wally World and Food Lion today, and neither had any. But, the Food Lion did have Boston butts on sale for $0.99 # She only got two of them. I will be smoking one, or I will be making sausage out of both of them. As they leave Sunday for vacation. ( will be gone one week ) ( our local Food Lion and Wally World is 16 miles from here ) So I don't get there often.

 

[USMC615]

Won a 22.5” Weber Smokey Mountain smoker a couple of weeks ago in a Marine Corps League Detachment raffle/fundraiser for a brother Jarhead who’s wife is dealing with some health issues. Already done six/seven mods to it...

Added 3” locking casters to the three legs to make it mobile. Added the two black handles to the middle cylinder so you ain’t gotta grab it by the top rim to put on/take off. Added a LavaLock 1/2” x 1/8” thick gasket to the coal/water pan access door (the absolute weakest link to these WSM smokers is the piss poor aluminum access door...gonna buy a Cajun Bandit stainless steel door and latch to fix that *s-wordt). Added the Cajun Bandit stainless cylinder lock kit to lock the center cylinder section to the base (the three stainless L-shaped brackets and black knobs at the top of the aluminum legs). Added a Cajun Bandit stainless lid hinge to the top dome (to hell with setting the lid on concrete or the ground when spraying/pumping the goods down). Bought another OEM stainless charcoal grate and wire-tied it with stainless wire, perpendicular to the original grate (get more bang for your buck, longer smoke times with charcoal that doesn’t fall through the single grate to the bottom, and dies out). Bought a solid aluminum cover pan for the water bowl (fits loose enough even wrapped with foil to still allow some moisture during smoking, I’ll probably fill the water pan 3/4’s full with sand, be done with it. The water pan simply acts as a heat sink, whether water or sand, etc to stabilize temps. Water has very little effect even on barking the outside of briskets, butts, hams, etc. The water pan cover wrapped in foil makes cleanup a helluva lot easier.

One more mod I’m going to do is raise up the bottom of the two smoking grates two inches with stainless L-shaped brackets, to get it up off the water pan/cover a little higher. Will still have plenty of room for the biggest butts, ribs on edge in racks, etc.

And there it is fellas...hopefully it’ll see some Butts, brisket, or whole bird action next wknd.

 

[srb08]

Won a 22.5” Weber Smokey Mountain smoker a couple of weeks ago in a Marine Corps League Detachment raffle/fundraiser for a brother Jarhead who’s wife is dealing with some health issues. Already done six/seven mods to it...

Added 3” locking casters to the three legs to make it mobile. Added the two black handles to the middle cylinder so you ain’t gotta grab it by the top rim to put on/take off. Added a LavaLock 1/2” x 1/8” thick gasket to the coal/water pan access door (the absolute weakest link to these WSM smokers is the piss poor aluminum access door...gonna buy a Cajun Bandit stainless steel door and latch to fix that *s-wordt). Added the Cajun Bandit stainless cylinder lock kit to lock the center cylinder section to the base (the three stainless L-shaped brackets and black knobs at the top of the aluminum legs). Added a Cajun Bandit stainless lid hinge to the top dome (to hell with setting the lid on concrete or the ground when spraying/pumping the goods down). Bought another OEM stainless charcoal grate and wire-tied it with stainless wire, perpendicular to the original grate (get more bang for your buck, longer smoke times with charcoal that doesn’t fall through the single grate to the bottom, and dies out). Bought a solid aluminum cover pan for the water bowl (fits loose enough even wrapped with foil to still allow some moisture during smoking, I’ll probably fill the water pan 3/4’s full with sand, be done with it. The water pan simply acts as a heat sink, whether water or sand, etc to stabilize temps. Water has very little effect even on barking the outside of briskets, butts, hams, etc. The water pan cover wrapped in foil makes cleanup a helluva lot easier.

One more mod I’m going to do is raise up the bottom of the two smoking grates two inches with stainless L-shaped brackets, to get it up off the water pan/cover a little higher. Will still have plenty of room for the biggest butts, ribs on edge in racks, etc.

And there it is fellas...hopefully it’ll see some Butts, brisket, or whole bird action next wknd.
View attachment 190674
View attachment 190673
View attachment 190675
View attachment 190676
View attachment 190677

Looks pretty damn nice Jason.
Your mods pretty much address the weak points of those units, especially the door. I used to fill my water pan with smooth River rock.
Look forward to hearing how it cooks.

 

[JohnnyBlade]

Some cornish hens, spatchcock style. A method I seen on this thread. Im trying it out. Dont know what the wife rubbed um down and seasoned um with. Ill find out for the finished photo. Its bad when im stArving and i just put them on.

 

[stihl_head1982]

Won a 22.5” Weber Smokey Mountain smoker a couple of weeks ago in a Marine Corps League Detachment raffle/fundraiser for a brother Jarhead who’s wife is dealing with some health issues. Already done six/seven mods to it...

Added 3” locking casters to the three legs to make it mobile. Added the two black handles to the middle cylinder so you ain’t gotta grab it by the top rim to put on/take off. Added a LavaLock 1/2” x 1/8” thick gasket to the coal/water pan access door (the absolute weakest link to these WSM smokers is the piss poor aluminum access door...gonna buy a Cajun Bandit stainless steel door and latch to fix that *s-wordt). Added the Cajun Bandit stainless cylinder lock kit to lock the center cylinder section to the base (the three stainless L-shaped brackets and black knobs at the top of the aluminum legs). Added a Cajun Bandit stainless lid hinge to the top dome (to hell with setting the lid on concrete or the ground when spraying/pumping the goods down). Bought another OEM stainless charcoal grate and wire-tied it with stainless wire, perpendicular to the original grate (get more bang for your buck, longer smoke times with charcoal that doesn’t fall through the single grate to the bottom, and dies out). Bought a solid aluminum cover pan for the water bowl (fits loose enough even wrapped with foil to still allow some moisture during smoking, I’ll probably fill the water pan 3/4’s full with sand, be done with it. The water pan simply acts as a heat sink, whether water or sand, etc to stabilize temps. Water has very little effect even on barking the outside of briskets, butts, hams, etc. The water pan cover wrapped in foil makes cleanup a helluva lot easier.

One more mod I’m going to do is raise up the bottom of the two smoking grates two inches with stainless L-shaped brackets, to get it up off the water pan/cover a little higher. Will still have plenty of room for the biggest butts, ribs on edge in racks, etc.

And there it is fellas...hopefully it’ll see some Butts, brisket, or whole bird action next wknd.
View attachment 190674
View attachment 190673
View attachment 190675
View attachment 190676
View attachment 190677

Excellent. Can't wait to see some food coming off!

 

[srb08]

Some cornish hens, spatchcock style. A method I seen on this thread. Im trying it out. Dont know what the wife rubbed um down and seasoned um with. Ill find out for the finished photo. View attachment 190703Its bad when im stArving and i just put them on.

That's the only way I cook whole birds, you'll like it.

 

[USMC615]

Appreciate the good chime-ins fellas...we’ll see hopefully next wknd what this 22.5” Weber will do.

 

[Stump Shot]

Won a 22.5” Weber Smokey Mountain smoker a couple of weeks ago in a Marine Corps League Detachment raffle/fundraiser for a brother Jarhead who’s wife is dealing with some health issues. Already done six/seven mods to it...

Added 3” locking casters to the three legs to make it mobile. Added the two black handles to the middle cylinder so you ain’t gotta grab it by the top rim to put on/take off. Added a LavaLock 1/2” x 1/8” thick gasket to the coal/water pan access door (the absolute weakest link to these WSM smokers is the piss poor aluminum access door...gonna buy a Cajun Bandit stainless steel door and latch to fix that *s-wordt). Added the Cajun Bandit stainless cylinder lock kit to lock the center cylinder section to the base (the three stainless L-shaped brackets and black knobs at the top of the aluminum legs). Added a Cajun Bandit stainless lid hinge to the top dome (to hell with setting the lid on concrete or the ground when spraying/pumping the goods down). Bought another OEM stainless charcoal grate and wire-tied it with stainless wire, perpendicular to the original grate (get more bang for your buck, longer smoke times with charcoal that doesn’t fall through the single grate to the bottom, and dies out). Bought a solid aluminum cover pan for the water bowl (fits loose enough even wrapped with foil to still allow some moisture during smoking, I’ll probably fill the water pan 3/4’s full with sand, be done with it. The water pan simply acts as a heat sink, whether water or sand, etc to stabilize temps. Water has very little effect even on barking the outside of briskets, butts, hams, etc. The water pan cover wrapped in foil makes cleanup a helluva lot easier.

One more mod I’m going to do is raise up the bottom of the two smoking grates two inches with stainless L-shaped brackets, to get it up off the water pan/cover a little higher. Will still have plenty of room for the biggest butts, ribs on edge in racks, etc.

And there it is fellas...hopefully it’ll see some Butts, brisket, or whole bird action next wknd.
View attachment 190674
View attachment 190673
View attachment 190675
View attachment 190676
View attachment 190677

R2D2 is looking pretty darn spiffy there!

 

[JohnnyBlade]

About 2/1/2 hrs. Turned out excellent. Pulled about 160-165. Smoked with cherry, my favorite wood. Forgot to ask wifey what the secret sauce was

 

[stihl_head1982]

About 2/1/2 hrs. Turned out excellent. Pulled about 160-165. Smoked with cherry, my favorite wood. Forgot to ask wifey what the secret sauce wasView attachment 190806

Looks marvelous! I would say they probably left out pretty quickly at meal time!

 

[srb08]

About 2/1/2 hrs. Turned out excellent. Pulled about 160-165. Smoked with cherry, my favorite wood. Forgot to ask wifey what the secret sauce wasView attachment 190806

Perfect!

 

[birdmeter]

 

[USMC615]

About 2/1/2 hrs. Turned out excellent. Pulled about 160-165. Smoked with cherry, my favorite wood. Forgot to ask wifey what the secret sauce wasView attachment 190806

Fine looking yardbird!