last smoke in march

Discussion in 'Pork' started by fuzzynavel, Mar 31, 2007.

  1. this weekend will be a tough one, bad weather already forced me to push the smoke back a day, plus i am a little under the weather, but i am determined to do this! finally finished moving and decided to throw a small bbq for the family and friends that helped. we are doing 2 bostons (using jacks old south marinade/brine and rub recipe) 2 briskets (store bought blues hog rub) 5 chickens (brined and rubbed) and will be attempting to smoke some silver (koho) salmon for the first time along with the usual array of fatties, abt's and dutch's wicked baked beans. i hope all turns out well, i hope to see some of you in chat tonight to help keep me awake :)

    jacks old south meat marinade:
    2 quarts apple juice
    1 cup Worcestershire sauce
    1 cup orange juice
    1 cup light brown sugar
    1/2 cup olive oil
    1/2 cup lemon juice
    2 tablespoons hot sauce
    1/2 cup apple cider vinegar
    1/2 cup salt
    Heat and whisk together until sugar and salt dissolve.

    Jack's Old South BBQ Rub:
    1/4 cup brown sugar
    1/4 cup sweet paprika
    1/4 cup kosher salt
    3 tablespoons black pepper
    2 teaspoons garlic powder
    2 teaspoons onion powder
    1 teaspoon cayenne pepper
    1 teaspoon dried basil
    Combine all ingredients and mix well.
    Yield: 3/4 cup
     
  2. bigal

    bigal OTBS Member

    Sounds like a great time! Shouldn't have any trouble getting people to help you move if you do this for them. Every time I help someone move all I get is a "Hey, thanks".

    I am lucky, I know the next place I move will be 6' deep. I hate moving.

    Good luck, look forward to the pics! ......Yes, you better have pics!
     
  3. tom

    tom

    Sounds like quite a party you're throwing. Should be some very happy folks.

    Tom
     
  4. here is a few pics, still have the salmon, chicken, tenderloin, and beans to get going. will post some pics of smoke in progress soon.
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  5. meowey

    meowey OTBS Member SMF Premier Member

    Enjoy the day! Keep those pics coming!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. heres the brisket and butts at about 12 hours in, brisket is holding at about 157 pork at 158..
    [​IMG]
     
  7. meowey

    meowey OTBS Member SMF Premier Member

    Lookin' good!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  8. cajunsmoker

    cajunsmoker OTBS Member

    Great looking pics.[​IMG]

    Did those probe holders come with your thermometer? Look real handy.
     
  9. cajunsmoker,

    yes they did maverick et-73, this is my first run with them and it was interesting to note the differences between the factory thermo and the different rack levels
    (about ~10F per level on this paticular day)
     
  10. well a very successful smoke indeed, all were happy, all left full and with leftovers. thanks for all your inspiration and tips! otbs here i come :)
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  11. tonto1117

    tonto1117 OTBS Member

    Outstanding fuzzynavel !!!!!!!!! Congratulations on a great smoke[​IMG]

    This is a double drooler.

    [​IMG][​IMG]
     

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