BBQing Reefers - What's on your grill/smoker?

[Reef-junky]

Getting ready to put it on in a minute.

 

[Reef-junky]

3am start

Thank SS from the past for the grill lights.

 

[Reef-junky]

Up to 113 now at 3 1/2 hrs

 

[WiscoFishNut]

Last nights dinner, tasty chops. Used some apple wood chunks for flavor.



For next weekend

 

[Reef-junky]

Into the slow down now at 133

 

[Reef-junky]

Got my BBQ shirt on

 

[Reef-junky]

Into the home stretch

 

[Vinman]

Last nights dinner, tasty chops. Used some apple wood chunks for flavor.



For next weekend

Love pork belly! That's next! Like 10 of them

 

[Vinman]

So I carved and vacuum-sealed two briskets saving the Third whole going to vacuum seal it for Thanksgiving all the pork will be portioned out in vacuum sealed as well except for a gallon I'm saving for Thanksgiving boycott the bird LOL

 

[Vinman]

Getting ready to put it on in a minute.

How did you get that brisket to look so perfect did you trim it if so what did you do with the cuttings

 

[homer1475]

Just doing a measly turkey, for turkey day.

I'll brine it for 2 days, then smoke it for a few hours.

 

[Reef-junky]

All done

 

[Reef-junky]

How did you get that brisket to look so perfect did you trim it if so what did you do with the cuttings

The butcher. It’s a 1/2 brisket. 13hrs in the smoker.

 

[AbdominalSnowman]

Pre Thanksgiving dinner

 

[AbdominalSnowman]

Plated

 

[Vinman]

Pre Thanksgiving dinner

Is that lamb

 

[AbdominalSnowman]

Is that lamb

No, tomahawk steaks. Smoked at 200 until 110 internal, and then reverse seared at 500 until an internal of 120. Let rest and slice.

 

[homer1475]

Getting ready to throw my turkey on the smoker. A nice 6 hour smoke should be just about right.

Put in brine on tuesday, I'll throw some rub on it before throwing into the smoker, and thats it.

Also doing the traditional over roasted.

 

[KStatefan]

Spatchcocked turkey will be going on later today. It has been in a brine over night.

 

[WiscoFishNut]

Did Thanksgiving yesterday, 2 breasts on the smoker, and a full bird in the fryer. Hard to tell which was the winner lol. Did a 24 hour brine, and Cajun rub..