Tomorrow I have the following planned:

Put an 8.5lbs PorK Shoulder on the smoker around 8am. Have it all rubbed and ready to smoke.


Put a whole chicken on the smoker a few hours later and let her smoke. The chicken is in the brine right now and ready to smoke.

We will eat the chicken tomorrow night for dinner and consume the pulled pork Monday night. I will snap some shots to let you drool over tomorrow. it is only supposed to be 60F tomorrow, but that shouldn't be an issue because they are calling for a dry day. My UDS got a paint job and is ready for another smoke!

 

I put the shoulder on today at 7:30. It is now 11:00 and the shoulder is at 145F. When it hits 165F I will foil and let it finish to about 195F. It looks good enough to make a sandwich right now.

The chicken is tied up and ready to be put on. Stuffed with carrots and garlic pieces put under the skin. Basted, seasoned and ready for action. That will go on in about an hour.

 

Nothing wrong with the beer can chicken. They always turn out so tender!



Just pulled the chicken. It was done way too early. It only took about an hour and 45 minutes. I was expecting about 4 hours. Now the waiting game begins.

 

Well, I finished off the chicken, after sticking it in the fridge until dinner, on the propane grill for 4 minutes a side. Turned out good, but will have to figure out why it smoked so fast and try to control that next time.



Here are a few of the finished product for tomorrow night's dinner:

 

That's some good lookin meat. We are going to get our money's worth out of our UDS if we keep this pace up. I did a 5lb brisket yesterday with excellent results.

 

Brisket will be my next meat. I am thinking next Saturday will be brisket day!

 

Smoked up some fresh sockeye salmon yesterday. Mmmmm mmmm good....

 

I haven't gotten in to the fish side of smoking, not because I wouldn't like to, just haven't had any fish to smoke. A friend said he had some salmon I could smoke, so I think that might be very soon. Looks great! I smoked a 9.5lbs brisket last weekend. My guests couldn't get enough. Just not something your average grillers do, so it was a real treat for them.

 

Looks gooooooood.

 

There is no better Q than low and slow in a smoker.

This Sunday I did an 8 lb brisket, a rack of spares and about 100 +/- Jalapenos for Chipotles. The brisket and ribs got home made Chipotle bbq sauce.

The brisket sammich for lunch today was awesome.

I need to make another one and a few butts this Fall to stock the freezer for Winter. I just don't have time to smoke over the Winter once ski season starts.

Ever do a meatloaf? Smoked meatloaf is off the hook good.