thank you sir, and thanks for the help with the fuel recomendations.


butt was done after about 13 hours. left the uds run to see how long it would go at temp, and at about 16 hours it dropped off. not too shabby i guess
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Way to good of a deal to pass up. Nearly didn't all fit in the truck. :-)

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A mouse Nest
It Needs a good cleaning
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I may have to try one of those things in the Lang.
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Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!
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Smoking 3 slabs of ribs right now! About to foil them!
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What are Hog Peach Beans Brent? Sounds good. Tonight I am smoking some bone in, skin on chicken breasts and making a fennel and blood orange salad with toasted walnuts and goat cheese. My folks are coming up for a visit. I only see them about 6-7 times per year.
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Woa woa brent...did u say Hog Peach Beans?? U're hog apple beans were outta this world, can't wait to try the peach variety :-)

24 pound chuck roll :-)

Can't wait for tomorrow bro!

:-)
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got a brisket in the smoker right now


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it all sounds pretty dam tasty to me!!! have a great herf man, wish it was closer.
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Gonna cook a Paella on top of the charcoal ring. It fits in perfect and should give equal heat. Fingers are crossed!
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:-):-):-):-):-)
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MMMmmmmmmmmmmmm :-)......some lucky herfers right there!
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Did pastrami yesterday....took 2 4lb corned beef flats....soaked em for 36 hours to leech some of the salt brine out....season with a pastrami rub I made....lots of peppercorns and coriander seeds, smoked paprika, turbinado sugar, garlic, onion powder, some Montreal steak season, salt, and probably a few other things into the mortar and pestle to grind/crack....rubbed down the flats....onto the BDS at 225 which held steady....lump with 2 hickory chunks.....was taking 'em to 170 internal....one came off in 4 hours and the other was a a little more stubborn, took about 5 1/2 to reach the desired temp.....sliced one up nice and thin....made a great sandwich for dinner on rye....also threw on some sausage and and onion for lunch (smoked onion is KILLER!)....
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:-):-)

Yer killin' me here! I'm just a couple of hours up the road from Brent and I've been smelling his smoker all night, now this. Oh the inhumanity of it all :-)
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hahaha....if I could ship you a sandwich I would!!:-)
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Wow, never done a corned beef on the smoker. Gonna put that on the list. Does it cook quicker than a brisket of the same weight?

In Montreal, they steam the brisket first then finish it on the smoker.
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:-)

I have never tried to do that in my smoker. I may have to talk to you about it when things settle down around here!
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I think a little quicker because the beef is "cured"....and with a brisket, I'm taking it to 185 or so , i.e. on the smoker longer....you can smoke to 150 and pressure cook or steam to finish....tasty stuff!
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Killer looking pastrami Keith. I haven't done that in a while!!

Here are some pics I took of the cook for the herf:


Chuck roll divided and rubbed



Into the smoker



About 7:00 Sunday morning... stuck at the plateau for ever



Ready for foil



A few racks of ribs and a fatty for good measure

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