Thread: Barbeque Sunday! Smoking out the truck

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With help from Mello, talking about BBQing
I went to BBQ & Grilling Recipes | BBQ Pit Boys
where I found a great pulled pork recipe. Marinated a pork shoulder over night in Rendevous Dry Rub, Got the smoker fired up this morning and am now letting time and smoke make a tasty dinner, while my wife I and go out and enjoy the day.

Mmmmmmm, yummy lookin' Steve. I used to have one of those Brinkmans, effective little unit.

Here's the last shoulder I did on my current hardware..............gotta love smoked meat..............to hell with the health Nazis!

Nice! After 7.5 hours I took it out and put it in the oven at 300 degrees for 1.5 hours, then tore it apart and added a little bbq sauce, then back in for a warm up. Came out real nice, although it could have used a little more smoke( but heck we were drinking micro brew at the local art and garden show, so considering the neglect it tasted darn good. And we have left overs for work this week!

Bob that sure looks like a nicely smoked shoulder. I'm with you on enjoy what you eat, just in moderation!

Nice looking chunks of Dead Pig, Gentlemen. I too love those Brinkmans and have regretted putting mine in storage ever since I bought the kettle grill - - - - looks like I need to take it outa retirement and get some real smoking and cooking going on again. Wiffy's been after me for some pulled pork and beer butted chicken and the Brinkman's the way to go so the Brinkman's soon to be back on the scene.

Yum...After the horrific weather on Sunday,from late morning till early hours of Monday,,the thought of sitting around and eating smoked meat and a cold drink or three is high on the list of wants at the moment..That meat looks awesome,,and yes,stuff the health Nazis..If they don't like it,,they don't have to eat it..

P.E.T.A. ...................................People Enjoying Tasty Animals..................

That is something I haven't seen or heard of been done down under apart from smokin fish and eel guys and we talk about dribbling all over our key boards. Have you Robin seen meat done like this at a home ?

Originally Posted by Bob Parmenter

P.E.T.A. ...................................People Enjoying Tasty Animals..................

Or...People Enjoying Toasted Animals...

Originally Posted by Whiplash23T

That is something I haven't seen or heard of been done down under apart from smokin fish and eel guys and we talk about dribbling all over our key boards. Have you Robin seen meat done like this at a home ?

Yup,,smoked chicken,pork,mutton...all good..

I would still like to build myself a combo BBQ and smoker,,but the BBQ side would be like an Argentinian BBQ,,a big sucker to put proper chunks of dead animal on..

if it fits in the pit .............i'll smoke it on mesquite . if not i'll build a bigger pit .

I agree, Shine, it's hard to beat that Texas Mesquite and I like to use it on "everything". My oldest son is a great cook but he likes Red Oak and sometimes it just gets the meat too smokey for my taste - - - if I use anything but Mesquite is a little Pecan maybe?

I like my little Brinkman but I want to upgrade to a larger side box smoker like this one so I can do a bunch of meat at the same time.

I LOVE bbq!!! Pork shoulder, pork butt, brisket, ribs, it's all so good.


We had our family reunion party a couple weeks ago in suburban Cleveland and had one of the local experts bbq a young pig for us...very tasty!





I'm also lucky to work closely with BBQ so we get to eat all the experiments. A few years ago our owner/founder, who was an old Texan and always known for his BBQ, started playing with our industrial valve products to see how he could control a long, slow cook with them and here we are today in a successful multi-million dollar company making BBQ controls: www.thebbqguru.com

"All my Rowdy Friends are coming over tonight !"

Originally Posted by MelloYello

"All my Rowdy Friends are coming over tonight !"

I hope you've issued an appropriate warning to all the neighbors, Em!!!!