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  1. smokinjoeb

    Pot roast aka Chuckies w/ Qview

    Had some pot roast and decided to smoke it!!  I just put some black pepper, ground chipotle, brown sugar and garlic powder on them and onto the UDS i put them in a pan w/ foil over it for the last few hrs and took them off at about 185ish cuz dinner was in 1.5 hrs they had ALOT of bark...
  2. smokinjoeb

    Memorial Day BBQ for 85 people w/ Q View

    Here is my UDS fully loaded w/ 48lbs of Brisket for a Memorial Day weekend BBQ.  Gotta feed 85 people @ Catalina Island.   4 x 12lb Briskets used the simple rub of sea salt, pepper and lump oak/hickory charcoal.  about 10hrs to 185-190 and wrapped in foil till they cool!  30lbs of pork...
  3. smokinjoeb

    Reheating smoked chicken

    I am in charge of a large Memorial Day BBQ this year again.  since the location has limited cooking ( no smoker, just some propane grills) and the crowd is big I need to prepare the food in advance and re heat onsite.  i'm thinking of doing some smoked chickens in advance.  remove all the meat...
  4. smokinjoeb

    Briskets w/ Q View

    Daughters 10th B-day was a beach party at Surfside beach in Orange County, CA and i was in charge of the main dish, Brisket. I've been experimenting with a minimalist approach to my Briskets the last few smokes.  trim the large areas of fat off and rub with sea salt and pepper.    smoke it on...
  5. smokinjoeb

    BBQ for 125 cooking in advance questions

    ok, i'm doing BBQ for 125 on memorial day. planning on having pulled pork, brisket and chicken. i'm not able to cook onsite and need to cook in advance and reheat onsite. So, here is my plan: Dinner is on Saturday start cooking Wed or Thursday night Pulled pork, Brisket smoke all night...
  6. smokinjoeb

    Dirty Rice

    Dirty Rice * 3 tablespoons*vegetable*oil * 1 pound chicken livers, chopped fine * 1/2 pound pork*sausage, removed from casings and crumbled * 1 cup finely chopped yellow onion * 3/4 cup finely chopped green bell pepper * 1/4 cup finely chopped celery * 2 teaspoons minced garlic * 1 tablespoon...
  7. smokinjoeb

    Pork Butts on the USD w/ Q View

    Smart and Final had a few pork butt on managers specials for $0.89 a pound I decided that was just too good to pass up and try an all night smoke with my UDS and new remote temp probes setup the UDS and put the meat in at 12 midnight 225 degrees. first temp alarm went off at 6:30.....i had it...
  8. smokinjoeb

    pics of my UDS

    got my first UDS built and i was very impressed. it held 255 over 4 hrs. huge amount of unburnt lump left over. this was my first test Q i smoked a few elk roasts and elk sausage that i promised to do for my buddy Scott. Since i was doing the elk i decided to do some split breasts that i...
  9. smokinjoeb

    First Fattie, what should i make?

    ok, so i'm a newbie to the fatties and after all the drool from viewing the great mouthwatering creations on this forum i'm going to jump right in. ok, so, i've got a chub of Jimmy Dean regular, Jimmy Dean hot and a big chub of hamburger. i figure with the hamburger i'll make cheeseburger...
  10. smokinjoeb

    New to SMF, long time smoker/bbq

    Hi Everyone! Long time backyard slow smoker and weekend bbq warrior. Beef: Mostly Briskets, beef ribs and tri-tip Poultry: Jerky chicken, beer can chickens, bbq chicken pieces. Pork: pork butts, baby backs, spare ribs, loins. I mix my own rubs, stuffed homemade breakfast links and...
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