GatewayRedbirds.com

Decided to brine the ribs with apple juice and champagne because i'm elegant like that.

Brisket tends to be my least/most favorite smoked meat. So often it's dry. Even at a place like Pappy's. But when it's done just right.... oh my.

I really need to get a smoker.

This series is fantastic. Franklin BBQ in Austin is generally regarded as the best BBQ in the country. There are videos on pulled pork, ribs, thanksgiving, types of wood, smokers, sauce, and a Q&A.

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Anyone have any tips in ham? My wife just told me I'm smoking two halves for her families Easter.

I would think injecting fresh ham along w/ a sweet w/ hint of heat type rub would work good.

Timing wise, I wouldn't have a clue.

I just saw an episode of Pitmasters last weekend where they were in Georgia, and the challenge meat was ham. They made some amazing-looking stuff on there, mostly revolving around vinegar and tomato-based BBQ and injections and stuff. If you can find that episode, you'll find some great ideas.

(sorry, I wish I could help more but I didn't pay that much attention to it other than thinking the food looked incredible)

At Xmas I smoked one. Cold smoked it For six hours then finished it in the over for 30 min per lb. I didn't inject it and it was pretty dry. I blame that in me being in a hurry to get the turkey smoked and forgetting to foil the ham. So I am curious about injections and also honey glaze posi ably. I can do the halves differently as far as injections go but they will be cooked together.

Not exactly smoking but cooking indirect for a long time on Saturday and using some wood.

Grilled / Smoked Pot Roast:

- Going to use a large brisket or two chuck roasts
- Salt, Pepper, Garlic Powder
- Onions
- Celery
- Potatoes
- Carrots
- Andria's Steak Sauce
- Red wine

Going to liberally apply salt, pepper and garlic powder to the meat. Will place meat directly over hot open flame to sear outside. Then placing meat in a foil pan, covering it with Andria's steak sauce and red wine as well as a bit of water. Add vegetables to pan and cover with foil. Cook indirectly between 275 and 300 for a few hours - until done. I can tell by touch and feel when it's done. I think I will add some cherry or mesquite wood for flavor while cooking indirect.

I've never done this, I'm hoping it turns out well.

Fat_Bulldog wrote:Not exactly smoking but cooking indirect for a long time on Saturday and using some wood.

Grilled / Smoked Pot Roast:

- Going to use a large brisket or two chuck roasts
- Salt, Pepper, Garlic Powder
- Onions
- Celery
- Potatoes
- Carrots
- Andria's Steak Sauce
- Red wine

Going to liberally apply salt, pepper and garlic powder to the meat. Will place meat directly over hot open flame to sear outside. Then placing meat in a foil pan, covering it with Andria's steak sauce and red wine as well as a bit of water. Add vegetables to pan and cover with foil. Cook indirectly between 275 and 300 for a few hours - until done. I can tell by touch and feel when it's done. I think I will add some cherry or mesquite wood for flavor while cooking indirect.

I've never done this, I'm hoping it turns out well.

Sounds awesome.

I've smoked chuck roasts before, and they've turned out great. Here's the rub I use:

•1/2 cup ground coffee
•1/2 cup coarse salt
•1/2 cup packed dark brown sugar
•1/4 cup hot paprika
•2 tablespoons ground cardamon
•2 tablespoons ground ginger
•1/3 cup chopped fresh garlic
•1/2 cup vegetable oil

Mix the dry ingredients and then make a paste with the oil and cover the roast on all sides, then smoke it until it falls apart like pot roast.

That rub looks good. I will try that one in the future.