Who's smoking something for Easter?

[DivotMaker]

Walt, due to short prep time (just got a 13 1/2 lb packer from Sam's this morning), I'm going to inject with my brisket injection, rub with Baldridge Secret Seasoning, and in the fridge until early morning.  I need to try your method, but need to start earlier.

[DiggingDogFarm]

I've got a split butt in the #1....should be done around 9:00 tonight.


~Martin

[DivotMaker]

I've got a split butt in the #1....should be done around 9:00 tonight.


~Martin

Nice!  What's a "split butt?"

[DiggingDogFarm]

A butt that's cut in half for more bark. 



~Martin

[DivotMaker]

Hmm... if it's a split bone-in butt, how do you cut/split it?  Bark's my favorite part!

[DiggingDogFarm]

Right in the middle.
I cut with a chef's knife and saw any bone with a bone saw.
I try to make each half equal size.

[DiggingDogFarm]

It's done!!!!
9 pound 3 ouncer....split in half...done in 9 and a half hours. 


 

[DivotMaker]

We'll patiently await the pictures, Martin!   

[DiggingDogFarm]

No pics this time....busy day....I'll try to take some pics next time! 

[Spresso]

good to hear everyone is doing something for Easter
all sounds like good choices.  like pork tenderloin! and Brisket!.  I like to inject mine as well.

The New York shoulder has been in the smoker for 8 hours.  needs another 10-12.
When I picked it up at the butchers I started worrying if it will fit in my #3,  and luckily it did with half an inch to spare on the sides.   

I only used salt on all sides , nothing else. smoking it with apple wood, it's still smoking after 8 hours.
I took a couple of pictures after the salting but my phone is dead.  I will try to put up some pictures later....
the party starts tomorrow at 3,  hope to be ready by then  :-)

btw,  I just flipped it and it was beautiful on the bottom, the top was just white.... hope that will change....

[Three Sons BBQ]

To my surprise my ham was not green... The butcher made it an Easter ham for me already. This was a great surprise when I unwrapped it mid week from the freezer. I still brined it, rubbed it with honey and syrup and rub. Will apply some brown sugar last hour. Cherry wood. Should really just need heated up to 145F... Then give it a good carving and the rest through the slicer for leftovers all week. :-)

[Spresso]

To my surprise my ham was not green... The butcher made it an Easter ham for me already. This was a great surprise when I unwrapped it mid week from the freezer. I still brined it, rubbed it with honey and syrup and rub. Will apply some brown sugar last hour. Cherry wood. Should really just need heated up to 145F... Then give it a good carving and the rest through the slicer for leftovers all week. :-)

Bonus!  less work for you!
I'm 16 hours in and it's looking real nice already.  I just hit 147 so I wrapped it , flipping the meat once again onto the fat side.
Neighbour lady complaining she can't leave her dog outside as he is going crazy with that smell coming from my backyard all night....don't wanna eat his kibbles either .........cry me a river.. ...
hehe, I told her to keep him inside for another 8 hours .

[DivotMaker]

Sounds like we're off to a good start!  My brisket went on at 6 am (meant to start earlier, but my body said otherwise).  Tried something new this time - separated the point from the flat, injected and rubbed separately, and put the point on the lower shelf, flat on the upper.  225 with hickory and oak.  First time doing them separate, so we'll see!

[rickne]

Happy Easter to everybody. 

I took a butt out of the freezer the other day.  Meant to inject and rub last night and forgot.  Did it this morning and had it in the cooker by 7:30.

We are getting together with family for an early Dinner so the butt will be a late supper tonight.  I should be able to rush it along and have it done tonight.

[Spresso]

Hey Tony,  hope it goes well with the separated brisket,   I have done that a few times myself but always put on top of the other to get the same thickness all around....

Rick,  You'll be done no worries.  just hurry the smoker up a bit.   I have been known to serve supper 6 hours late