A Smokin' Weekend!

[FMCoug]

So as I mentioned before I am the proud owner of a brand spankin' new Bradley Smoker. It has been inaugurated already as I did some ribs the other day. They came out pretty good but I learned some things from it and am ready to try again.

Since we're staying here all weekend rather than traveling, I've decided to get it going for real and have plans to keep it going just all weekend.

What I purchased today at Costco and plan to do over the weekend:

1. Brisket
2. 4 racks of baby back ribs
3. Salmon
4. 6 whole rotisserie / roasting size chickens. Not sure how many I'll smoke vs. do on the rotisserie.
5. Shrimp and Sea Scallops
6. Bratwurst

The plan is to cook it all up and have food for all of next week and through the move (moving to CH next weekend).

I plan to photo document as much as I can ... prepare for some food porn next week.

[TripletDaddy]

Wait...which definition of "smoking" are you using here?

[FMCoug]

Wait...which definition of "smoking" are you using here?

The true order of Barbecue. Low and slow.

[RobinFinderson]

... every weekend.

[FMCoug]

Well the fist try was a success. Smoked the bratwurst at 250 for about 2 hours with maple wood. Came out excellent. Very different taste and texture than grilled brats though. More of a smoked sausage ... didn't seem like it would work well on a bun so we just cut them up and at them as sausages. Have a ton left over of course.

Have 3 chickens in to brine at the moment. I'm going to smoke 1 and rotisserie the other 2. My theory is that the smoked one will be more likely to be used for shredded meat vs. eating like a roasted chicken due to the bark. We shall see.

[Jeff Lebowski]

Well the fist try was a success. Smoked the bratwurst at 250 for about 2 hours with maple wood. Came out excellent. Very different taste and texture than grilled brats though. More of a smoked sausage ... didn't seem like it would work well on a bun so we just cut them up and at them as sausages. Have a ton left over of course.

Have 3 chickens in to brine at the moment. I'm going to smoke 1 and rotisserie the other 2. My theory is that the smoked one will be more likely to be used for shredded meat vs. eating like a roasted chicken due to the bark. We shall see.

Did you soak your chickens in Tenderquick brine first? I hope so.

[YOhio]

Sounds like a great weekend FM.

[FMCoug]

Did you soak your chickens in Tenderquick brine first? I hope so.

Not Tenderquick but I did brine them. 1 cup of brown sugar + 1 cup of salt + 1 gallon of water. Came out great.

Brisket was great too. I'll post the recipe later but it was the best brisket we've ever had. So tender you can't really slice it ... just falls apart.