Have something in your smoker? Let's see some pics!

Fired mine up last weekend for the football games.

Pork butt, brisket, couple racks of ribs, and bbq beans.

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Ummmm....Can I come over?:-)
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Killer looking bark on the butt and brisket!!!! What happened to the rest of the flat on that brisket??? Did you eat it already before the pic??:-):-)
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It was a short flat...or a big point...one or the other! :-)
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IMO you got the best of the brisket anyway... the point with a little bit of the flat!!!! I bet it was tasty!!
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Heck yea..we call it the 'wet' over here...and it sure was wet and oh so yummy.
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My family will hardly eat sliced brisket anymore. They want point that is cooked until it is black, then cubed, then seasoned with some more rub, then sauced and put back on the smoker for a while (burnt ends). I have actually started cubing the whole brisket and doing the whole thing like that. MMMMmmmm!!!
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BTW... I love your Dutch Oven for beans!!! That one looks like it has seen the smoker once or twice!!
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Man that sounds delicious! I'm a big fan of the burnt ends :-)

Haha yeah that dutch oven has been around the block a few times...makes a nice pot of beans.
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Mastectomy!

On the Weber Smoky Mountain you can place the bean pot on the bottom shelf and the butts on the top shelf. The pork fat renders into the beans and introduces a richness that is :-)

I picked up a nice Waygu flat that i'm going to cure and turn into pastrami. I'm hoping that the high fat content will produce a similiar mouth-feel to the beef plate that they use in the traditional preparation.
(btw, i've experienced Waygu deckle (point), and it is sickenly rich.)
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After seeing the tuxpuff's photo, I am not even going to bother embarrassing myself by posting photos.
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Bah! Post em up T.G!
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Another week of football...another pork butt and brisket. So far 8 hours on the butt...10 hours on the brisket.

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How much smoke gets added to the baked beans? I would imagine a lot if they are in there for a while.

Not doing anything with the WSM this weekend.

One thing I suggest all to try when using their smoker is making smoked salt. Put a cup of salt on a plate and just leave in the smoker. Stir it a couple of times and that's it. It's wonderful to use in food; gives it a hint of smoke.

Try with eggs, tomatoes, meats cooked inside... List goes on and on...
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The beans taste of smoke, but not as much as the meat. Putting the beans under the butt (lol), you get more smoke and spice as the pot collects everything that drips off of the butt. They are the ultimate beans.

Smoked salt is great (roast beef sandwich...) and smoking your own is incredibly cheaper than buying it on the web!:-)
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Those Texas steers must be not as long as cows in the NE, either that or you trim off the prospective shoe-leather before smoking...
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Up here in MO burnt ends are a big thing and I have grown to luv them! :-)
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Awesome idea!

BTW, do you have a bean recipe you care to share?
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Great pics!
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I always trust Alton Brown's...

http://www.foodnetwork.com/recipes/a...ipe/index.html
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