A very productive day with the smoker

[GlampDaddy]

Two briskets, three racks of baby backs, and a rack of beef plate short ribs. Preparations for the S Dakota trip!

 

[TJ&LadyDi]

Two briskets, three racks of baby backs, and a rack of beef plate short ribs. Preparations for the S Dakota trip!

"Preparations for the S Dakota trip?" Most of that would never leave your back yard if I was there!

Now, we need pictures.

TJ

 

[Neal]

Without pictures it never happened, this IS the Internet ?

 

[GlampDaddy]

OK...pictures in a while. Everything is basking in a after-smoker coma, wrapped in foil and cooling very slowly.

 

[J&JD]

I am soooooo jealous! We do not have a smoker? If we get to make our planned southern trip early next year we will drive through Texas, and I had planned stocking up at some of the well known Q spots. We will have to wait to see if it is possible with the pandemic. I wish I could get my hubby interested in a smoker. We do however carry a Pizza Pronto machine in the coach. It is not quite as good as our wood pizza oven at home, but really good, if you make your own dough etc. Judy D

 

[GlampDaddy]

The ribs are waiting to cool enough to pack, but they're very tasty... Here's brisket #1 15.3#

 

[GlampDaddy]

Brisket #2 at 11.7#

 

[GlampDaddy]

Beef plate short ribs ... mmmmmmm!

 

[BigFunBus]

Ohhhh...
That's why Jeanette keeps you around.

 

[GlampDaddy]

Ohhhh...
That's why Jeanette keeps you around.

Yessir. There's that, and I keep her motorhome washed.

 

[Jim]

Oh my goodness, this all looks so good !

 

[RKins]

Looks really yummy. What's the next step, vacuum bagging?

 

[GlampDaddy]

Looks really yummy. What's the next step, vacuum bagging?

We tried to wear out the vacuum sealer this morning. 10 packs of brisket, 9 with ribs. Heading back to Costco tomorrow to find some more goodies to smoke before August 1. We'll lose a few packs to attrition during July, but the freezer is looking good for the upcoming trip.

 

[Jim]

Dear @GlampDaddy,

I noticed there isn't the usual layer of fat on the brisket that I usually see. If this a better cut of meat or do you trim that off before you start the BBQ'ing?

Asking for a friend.

 

[GlampDaddy]

Dear @GlampDaddy,

I noticed there isn't the usual layer of fat on the brisket that I usually see. If this a better cut of meat or do you trim that off before you start the BBQ'ing?

Asking for a friend.

Tell your friend that it's USDA Prime brisket from Costco. I trim most of the fat off so my cardiologist won't know what I've been eating.

 

[TJ&LadyDi]

Done on our RV site patio grill in Polson, Montana; a boneless leg of lamb. Seared all four sides on high heat (took about 15 minutes) and then put on the high rack for 1:15 with the grill on low and the lid down. Pulled it when the internal temp hit 130 degrees and let rest for 10 minutes before slicing. Served with a garden salad and steamed fresh broccoli. It was GOOD!

TJ

 

[GlampDaddy]

I think we just created the Smoked Meats area of this forum. That’s an awesome looking pice of lamb

 

[GlampDaddy]

Done on our RV site patio grill in Polson, Montana; a boneless leg of lamb. Seared all four sides on high heat (took about 15 minutes) and then put on the high rack for 1:15 with the grill on low and the lid down. Pulled it when the internal temp hit 130 degrees and let rest for 10 minutes before slicing. Served with a garden salad and steamed fresh broccoli. It was GOOD!

View attachment 2567
View attachment 2568

TJ

Wine?

 

[TJ&LadyDi]

Wine?

Basque Txakoli, of course!

TJ

 

[Jim]

Basque Txakoli, of course!

TJ

Can you get it in a box? lol, kidding of course.