What to smoke

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iceman6409

Smoke Blower
Original poster
Apr 11, 2016
86
11
Rochester, NY
So. We have another really nice weekend of weather in Rochester NY. Not too many left. I would like to get at least one more smoke in, hopefully a few more. I have an electric smoker. I live alone. What should I smoke? I am open for suggestions. And yes I have no problem with lots of leftovers. I know how to freeze food. Should I keep it small and get me through a couple of days? Go big and freeze some up? Lend me your thoughts oh gods of smoking :)
 
For me it's always ribs over a pan of beans. I love ribs cold the next day, and the beans heat up real easy in the microwave. If you want to reheat the ribs, you can nuke them too.
Al
 
What have you not done yet this season? Do you have any time constraints on time? The butts or ribs are always a great meal, Fatties are another favorite, and of course Brisket....... I really enjoyed the Alabama chicken that Jeff posted this summer. Bacon wrapped rib steaks or filets.... mmmm I am making myself hungry.... Good luck and share with us your Q-view...
 
Sounds like you're a leftover lover like me!
I would go for an 8 to 9 # butt for pulled pork. You can package it in more or less 1# packages (hopefully you have a vac-sealer) and pull a package out when you feel the need for PP sandwiches.
Get a rack of St. Louis Style ribs to keep in the freezer for that surprise nice weekend I'm sure you'll have!
 
I say do several large smokes and Freeze, freeze, freeze. Make it a mission to stock up for the winter. Do a butt one day and a brisket another day. Freeze up the leftovers for, sammiches, stir fry, omelettes, burritos, tacos, you get the picture. Can you tell I dig leftover BBQ?
 
I'd do some butts like smokeymose said.I smoke a couple at a time and vac seal in pound packages normally.Works out nice when you don't have time but have the hankerin' for a pulled pork sammie.
Or.... a snow shovel, 2 packing blankets,3 rolls of heavy duty foil and foil duct tape - smoke all winter :D
 
Hey all. I decided to go with a 5.5lb pork butt. Waxed on a little mustard followed by a sweet dry rub. Threw it on at 10PM last night. By11AM this morning it was at about 150 which is where I wanted it. We have a local rib joint in Rochester called The Dinosaur and I lathered some of thier sauce on with about an hour or so to go. Absolutely amazing. Funny thing is when I cam out in the morning ot was 51F outside. Smoker temperature on the hood was only like 180F. Thought it would be on there all day. I will cut it up in pieces and steaks to freeze. So simple, so freakin good. Thanks everyone.
 
Loins ....... a bunch of loins smoked to 145 .... then slice up some nice chops ... then some thinner chops ... freeze and mark them breakfast ... I prefer these of bacon, Canadian bacon, sausage for breakfast ... then slice real thin some for sammies ... I have 2 freezer bags of super thin sliced loin in freezer right now ... now when I say chops ... cut em thick from a smoked loin ...when I take a nice thick loin to lunch at work .. if it was smoked at a 145 internal temp.. I put in microwave for like 45 seconds and BAM .. it is just as good tasting as when it was 30 minutes from the smoker ....and the breakfast chops I talked about .. same way , but probably 30 seconds in microwave served with 3 eggs over easy and an English muffin ...
 
Where's the nearest Airgas supply near you griz ?? I'm gonna need some dry ice for the trip back here to Va after I raid your freezer :D
 
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