Thread: Sausage and Smoke Cooking

Great tips from some southern pit bosses!
No pre cook rubbing seems wrong somehow but I see the value of adding fresh rub during the tear down.
May just have to try simple.
Thanks gentlemen.

So I just put that bad boy on my Akorn kamado smoker, which I loaded up with Royal Oak and hickory chips:

I can usually get it to lock in for hours right around 225-250F. I decided to forgo the Worcestershire sauce, as I thought it might taste too strong. In homage to Texas (and taking at least some of TC and Dave's sage advice), I upped the kosher salt and black pepper ratio in the rub, but still kept the other ingredients in it. The lonely vigil begins. I may catch up on Netflix and doze a bit here and there. 14# packer brisket on at 6:05 pm.

I'll try to post a finished pic with smoke ring some time tomorrow. SHD out.

Upgraded to an Oklahoma Joe Highland about a month ago. Am loving it much better than my tiny toy I had bought off Kijiji. Although the tiny one was a great intro into grilling with a stick burner, it was tough to use. I did 3 spatchcocked chickens on the Joe to break it in, and they turned out fabulous. My Dad was impressed at how juicy they were, and Dad is hard to impress when it comes to bbq.

Getting it ready for some baby backs today. 3-2-1 method over oak, we’ll see how it goes. Already learned my first mistake with pork ribs. Should use spare ribs because they have more fat, and will render down to produce better, juicier ribs..... At least that’s what Aaron Franklin says.....

Here’s my first one I had bought.



New one...

.

Nice looking side draft cooker ya got there Andrew!
Should raise your game nicely.

Nice smoker, Andrew-I was looking hard at the Oklahoma Joe and some other similar ones before I got the kamado.

Originally Posted by ScoutHikerDad

Nice smoker, Andrew-I was looking hard at the Oklahoma Joe and some other similar ones before I got the kamado.

Lowe’s had a save the tax event, and I had a gift card from my neighbor for building our fence. It was time to pull the trigger. This about the only readily available offset you can get here, other than a $1k Broil King that reviews say works like sheeeit. A few mods had it choochin very nicely. This was about all I had the budget for.

4 racks of ribs on right now.... Smells so effing good up wind!!

Well, I took my brisket off the smoker at 7 hours in this morning at 1 am because the temps were climbing after holding steady for hours (seals going bad and letting too much air in). It's been in the oven ever since in heavy foil, probe tender and just holding at 170F until I get it out for dinner in a few hours.

Originally Posted by ScoutHikerDad

Well, I took my brisket off the smoker at 7 hours in this morning at 1 am because the temps were climbing after holding steady for hours (seals going bad and letting too much air in). It's been in the oven ever since in heavy foil, probe tender and just holding at 170F until I get it out for dinner in a few hours.

I’m pretty sure I saw seals on Amazon for the Kamado Joe. Better order some new ones!!

My third try with my smoker.

I am trying the 3-2-1 thing with ribs also.

Actually it is going to be 3.5-1.5-1

Everyone and their cousin decided they wanted to talk to me at the 3 hour point....

I used honey and butter in the foil.

Here is when they were just starting. Not much to see but tinfoil now.

One hour to go.

I learned that after 4 hours you have to be careful how you grab the ribs so they don't fall apart.....