last smoke in march

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

fuzzynavel

Fire Starter
Original poster
Jun 26, 2006
69
10
Parkville, MO
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
 
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!
 
Sounds like quite a party you're throwing. Should be some very happy folks.

Tom
 
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.
86149f61_vbattach12166.jpg

2b31f018_vbattach12165.jpg

219bff80_vbattach12164.jpg

364bb6fd_vbattach12163.jpg
 
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)
 
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 :)
cde130d7_vbattach12185.jpg

70e6e1fd_vbattach12184.jpg

25e9b579_vbattach12183.jpg
 
Outstanding fuzzynavel !!!!!!!!! Congratulations on a great smoke
PDT_Armataz_01_34.gif


This is a double drooler.

v705ca7cwqvpcae64x3wca7sr6.jpg
vmp9caz95ivvca619b4mcaoki5.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky