Smokin' !

[Toad]

Throwing a party for a friend of my son's that is just back from 16 months in Afghanistan.

11 lb Brisket, 6 lb pork shoulder, 2 racks (11 lbs) of pork spare ribs, 2 chickens, 7 lb pork loin and 7 lb of smoked sausage.

Had to start the brisket and shoulder last night. Never tried to do this much meat for one event before.

Will post some pics.

Went out on a limb and made up my own very low sodium rub to try. My wife and I have been noticing that with the commercial rubs, our hands swell up the next day. Got to be the salt; I don't use rubs with MSG. So, we'll see what happens with this.

[Eagler]

have fun and thank him for us

[slimm50]

Good for you and th missus, Toad!:aok

[Raubvogel]

Got room at the table for one more?

Sounds good Toad. I think you've convinced me to break out the smoker tomorrow (not that I ever really need a reason.)

[lazs2]

have fun... stay healthy old man and... thank him for me.

lazs

[Stringer]

Geez Toad, it's not like I live that far from you....

[Curval]

Sounds like a good time to be in KC.

Have fun and welcome your son's friend home for me.

[ygsmilo]

Toad,

All the rubs that are the house brand at Smoke and Fire are msg free, I use those cause of all the folk in my clan that have an allergy to gluten.  Lets see, I live like 10 blocks from you, when is dinner, I will bring some beer.

[Stringer]

I'll bring Belgian Beer.

[Monk]

Sound's like fun.  Have a great time.

[Airhead]

For the very first time in my life I'm almost sorry I don't live in KC.



Thank the kid for me too, Toad.

[JB88]

how are the crows this year up in KC?

[Toad]

All KC guys are hereby invited. Any others with enough stones to drive that far for a plate of 'que can come as well. Call me for directions to my son's place. There will several folks there from the unit, I'll pass on your collective thanks.

Milo, it's not just the MSG.... I'm trying to cut down on the plain old NaCl sodium too. Doc said something about high sodium intake and single kidney operations. Something in the emergency checklist about that, I think.

[Toad]

...and ran off to college with it.

So, I'm using this GoodOne smoker that Rude suggested. Seems to work.. the brisket and shoulder are done. It was an overnight smoke that was really easy. Ran about 13 hours until I got them both to 185 internal. They seem about right; juicy but tender. The Goodone holds a lot of charcoal and gives a steady slow burn with an amazingly constant temperature.

I'm letting them cool and then I'll slice the brisket and pull the pork (sqeeeeeeeeeellll like a pig!), sauce them very slightly and put them in a vacuum lock back for reheat tomorrow at the party. I like the vac bags because you can drop them in a stock pot of boiling water for a few minutes and they're ready to go without drying out.

Just added more charcoal, the two chickens (split and in a rib rack to save room) and 5 lbs of the sausage. These will take ~ 4 hours. Then I STILL have the pork loin, slabs of ribs and about 4 lbs more sausage.

It's a SMOKIN' day fer shure dude!

[Toad]

Originally posted by JB88
how are the crows this year up in KC?

Haven't smoked any crows this year; been to busy to get the varmint rifle out and go smoke a few.  

Don't seem to be as many about though. It's early yet.