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This week I done a 4lb smoked meatloaf and a pan full of wings.
I got lazy I didn't cut the wing tips off. I got these wings from Sams Club they was pretty decent size.
My wife has been wanting brisket. So I got one out of the freezer.
Since it was just going to be the 2 of us today. All I smoked was brisket.
I got up at 4:30 this morning and fired my smoker up.
While the smoker was heating up I trimmed and seasoned the brisket. "15lb prime brisket"
I trimmed...
It was nice weather for a smoke today. Less humid with a slight breeze.
1st pic is a 4lb meatloaf
Pan of country spare ribs
Plate full of food. Meatloaf was great and the country ribs with some Blue Hog sauce was good.
Sides: salad and some homemade applesauce.
The other week I smoked some pork butts
Today I smoked some pork tenderloin and some wings.
Every week I am always smoking a bunch of chicken thighs.
I don't always post all my smokes...nobody wants to see posts of chicken all the time.
I was almost out of wood...Memorial Day weekend would have probably cleaned me out.
I hauled in a couple truck loads, a load of cherry and a load of oak.
Pictures is in reverse order. I ended up with 2 rows of wood almost a cord.
Finally getting some smoke time. Was sunny and 50 so I thought I would do some thighs.
Cherry wood @ 320...smoke time 45 mins. Only 15 thighs today. Usually try and do 50.
I fired up at 4:30 am. Had a hard time starting...I couldn't wake up.
Butts on
Finished
h
Bones
Juice separater
I got 5 lbs of Sauerkraut fresh out of the barrel that the pork will get added to tomorrow.
We really haven't had great weather lately, today was suppose to be cold but sunny.
The low was 21 degrees this morning with a high of 36.
I decided I was going to do a spare rib with peach rub and a pack of thighs.
Felt pretty good doing an easy smoke. The rib I didn't even bother wrapping...
It was a cold & windy day....I smoked 6 turkeys and a few breasts.
The first 2 turkeys needed done by 11:30. Which they didn't get to temp till 11:40
Next turkeys needed done buy 1:00
Even Spatchcocked one
The rest of the turkeys were getting vacuum sealed.
Started out the low temp 15...
I started out with 2 5lb pork bellies.
I was slightly confused about mixing the cure. The Tender Quick called for more than the bacon calculator did.
I cured the bellies for 10 days in vacuum sealed packs. Turning them everyday.
On day 10 I unsealed them and sliced a test piece of bacon off and...
I got 4 chuck roasts at a discount at Sams Club.
I smoked them today using hickory, I pulled 3 of the chuckie's at 205, and 1 at 209.
After a little rest, I pulled all 4 which gave me about 3/4 of a pan. And then vacuum sealed them for another day.
The 15lb brisket packer went on at 0600 hrs. It is currently wrapped in butcher paper.
The ribs just went on....plow boys rub on the left, John Henry's summer peach rub on the right - my favorite
Will keep updating - chicken on next.