Right on!
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You know a San Antonio or Austin double smoke out (meat and cigars) might be a worth wile venture. hmmmm
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DAMN IT! One more picture and I'm gonna eat the couch. I can't WAIT for the weekend. A big 12lb butt and some racks. Low and slow, that is the tempo. I start with smoke at 180 for a couple hours then bump up the heat to 225 for the rest of the fun. A perfect time to bust out that big 3 hour cigar you've had in the bottom of that humi.:-) I'll get some pics this weekend for you guys.
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I was thinking of taking down a Hemingway masterpiece maddy tomorrow morning while I smoke a fatty, sausage, carnitas and whatever else I feel like putting on the cooker.
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A full smoker is a happy smoker. I don't know why the phone made everything blue but oh well:

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All finished:

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I can't see the pics:-)
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Hmm, lemme see. How about now?
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Nope. that's weird I see all the other pics above but not yours. Maybe my browser blocks them for some reason? I will take your word that the food looks good:-)
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Well they are hosted above on CA but I mistakenly put them in a private album. I changed it but I guess it didn't work. Here they are on imageshack


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By kydsid at 2010-05-29



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By kydsid at 2010-05-29



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By kydsid at 2010-05-29



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By kydsid at 2010-05-29
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Holy Chit dude:-)

You went all out. That is a huge fatty!!!! (That's what she said):-)
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Good lookin' vittles there Jason!
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Had a few family/friends over......smoked meatballs, hot/sweet Italian sausage, and bacon wrapped chicken thighs...Made a sauce of Sweet Baby Rays mixed with spaghetti sauce, thinned with some apple cider vinegar, for the sausage and meatballs....glazed the thighs....came out pretty tasty....used apple wood and hickory....

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That looks really good and tasty!:-)
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Just made my first brine. Water (duh) sea salt, LOTS of black pepper (ground), garlic powder, onion powder, rosemary, some bay leaves, and a healthy dose of molassas.

Its cooling now, will put in the fridge in a bit to get it real cold before I add the meat to it, then its off for a overnight soak to go on the smoker in the morning.
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I normally make my brines with fairly minimal water, enough hot water to disolve the salts and sugars into more of a concentrate than a brine, then dump a ton of ice cubes into them. Ice cubes melt in the hot water, and I now have a instantly chilled brine at about the right concentration. Takes less than 10 minutes from boiling to super chilled and adding meat. :-)
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Yeah I thought about that after the fact Adam.. i really wish I had gone that route.
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dam you guys are turning out some great looking meals!

tonights dinner....

couple chuck roasts on right now

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:-)....:-)
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Lookin' good Wes....Love smoked chuckie....
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