Who likes to smoke their meat?

[Bike N Gear]

We were invited to a neighbor's house last night. He smoked over 200lbs of meat before the holiday. Smoked, veal, chicken, several types of ham, 5 different types of kielbasa, some type of thick cut Ukrainian bacon and a bunch I'm forgetting. He also has a few hundred gallons of wine in various stages, cognac, mead and many more types of home made alcohol. You'll find us in his basement when the zombies attack.

I only grabbed this photo as we were cleaning up, but there were 5 platters like the one in the photo.

 

[Cole]

Brisket and butts going in

 

[Cole]

Brisket and butts going in View attachment 253101

After 10 hours I gave up waiting to reach temp 200ish. Threw everything in the oven on 170 ° from 11 till 7:00 or so. Seems to have turned out fine.

 

[Bike N Gear]

Well, dinner time can’t come soon enough.

 

[Over the Bars]

Well, dinner time can’t come soon enough.

View attachment 259667View attachment 259668

What time is that exactly? And where 🤔

 

[Bike N Gear]

Dinner is served.

 

[jmanic]

Moms is getting shredded ham on Sunday







But Your Mom is getting the meat tonight.

 

[jmanic]

Pretty pleased here.
16 hour cook time for 11lb butt ham
(12h on the smoker at 185-225*, 4h foiled in a tray with apple juice 300* oven)
1 hour rest, then shred







The yield is silly- guessing about 8lbs shredded. That’s a 9”x13” tray



Beer for scale

Still need to work on the bark- the rub is 70% brown sugar, so it gets really tough in the oven. Basted it once this time, not quite enough. Will baste every 45m next time, or wrap it in a juice soaked cheesecloth.

 

[Bike N Gear]

Pretty pleased here.
16 hour cook time for 11lb butt ham
(12h on the smoker at 185-225*, 4h foiled in a tray with apple juice 300* oven)
1 hour rest, then shred

View attachment 260577

View attachment 260578

View attachment 260579

The yield is silly- guessing about 8lbs shredded. That’s a 9”x13” tray
View attachment 260580

View attachment 260582
Beer for scale

Still need to work on the bark- it’s 70% brown sugar, so it gets really tough in the oven. Basted it once this time, not quite enough. Will baste every 45m next time, or wrap it in a juice soaked cheesecloth.

Was all looking good till that Miller.

 

[jmanic]

Was all looking good till that Miller.

Noted. I will not offer you one.

 

[jmanic]

Burgers and chickuns- finished on the grill

 

[Red Mosquito]

Noted. I will not offer you one.

The champagne of beers got me through all 5 years of college.

 

[Cole]

 

[qclabrat]

Trying a new sauce cause that's what my family likes. I'm a dry person and would use a different rub. Trying Vietnamese hot sauce which has lots of ginger. Actually ginger compliments ribs well. As always, finish the last hour in a gas grill.