Smokin' Good Time

[robsdak]

i did this last night and into this morning and thought i would share the experience with you guys. i got a wild hair and decided that i wanted to smoke a little meat. not the way it turned out. 1 Bacon Explosion, 2 Pork Roasts, Twice Smoked Sausage and a Beef Roast.

http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0254_zps85e9c160.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0254_zps85e9c160.jpg.html)

the filling for it. bacon, pork roast pieces, smoked sausage, onions/garlic and Stubbs Sweet Heat BBQ Sauce.

http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0241_zps4a8cd44d.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0241_zps4a8cd44d.jpg.html)

http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0248_zps39b8619a.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0248_zps39b8619a.jpg.html)

http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0279_zpsd43407c2.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0279_zpsd43407c2.jpg.html)

[Sniper-T]

looking good so far!

you can only post 5 pics per post, and if you try to second post too quick it will try to update your first post, hence putting you over 5 pics. So you have to wait about 10 minutes between posts, or go to another thread and post there and come back.

looking forward to seeing the rest!

eta: Now that you have two posts, you can edit the second one and change the pics to the next sequence

[robsdak]

i forgot to add that there is Jimmy Deans Italian Sausage in a thin layer over the bacon.
rolled and ready to go.
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0255_zps742c23c4.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0255_zps742c23c4.jpg.html)

my own rub... do not ask! :)
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0250_zpsc7f16f89.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0250_zpsc7f16f89.jpg.html)

the 3 rubbed and rested for 2 hrs or so.
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0252_zps1ee6f200.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0252_zps1ee6f200.jpg.html)

what was left of the smoked sausage.
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0247_zpsdee38440.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0247_zpsdee38440.jpg.html)

[robsdak]

all went in here for various times. smoked sausage 2 1/2 hrs. bacon explosion 4 1/2 hrs and the rest was a looong 16 hrs. low and slow. 225/240 degrees.
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0259_zps0632f0aa.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0259_zps0632f0aa.jpg.html)

the end result is this.
bacon explosion
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0262_zps23035b37.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0262_zps23035b37.jpg.html)

and sliced and sampled
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0264_zpsccfe0bd1.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0264_zpsccfe0bd1.jpg.html)

then these were ready
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0269_zps6f4f2d6a.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0269_zps6f4f2d6a.jpg.html)

look at the smoke ring on the beef
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0278_zpsaa712c34.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0278_zpsaa712c34.jpg.html)

[robsdak]

charcoal, smoking wood w/ a little extra pecan added and sauce used was all Stubbs
http://i366.photobucket.com/albums/oo102/robsdak/smoker/100_0279_zpsd43407c2.jpg (http://s366.photobucket.com/user/robsdak/media/smoker/100_0279_zpsd43407c2.jpg.html)

now it all gets to cool and then it's on to the slicer. best sandwich meat going.


thanks for the advice Sniper.

[bacpacker]

What time is supper?
that stuff looks great. I can almost smell it from here.

[Sniper-T]

np Rob... so what's in the rub?

;)

[helomech]

Damn that looks good.

[robsdak]

What time is supper?
that stuff looks great. I can almost smell it from here.

it's not really for any meal. i like to keep some around for sandwiches and to snack on. but, like Tom Bodett says "we'll leave a lite on for ya".


np Rob... so what's in the rub?

;)

HAHAHA! your kidding, right? ;)


Damn that looks good.

Damn, it is. :) it's a shame we all live so far apart.

[Scroggins]

Sure looks awful. You should probably mail it to California, so we can add fruit and nuts to it before burying it in the ground for proper burial.

[Sniper-T]

^
bwahahahaha!!!

Can't stop laughing!

Let me guess "Scroggins" is a new age hippy word meaning "Bad Hunter" right?

;)

[Brownwater Riverrat 13]

IT's got bacon, it's smoked, it's meat, you my friend are welcome by my fire anytime! Did I mention bacon? Smoked meat? That's why God made Hickory and Mesquite trees! That's Why man made FIRE!

[robsdak]

Sure looks awful. You should probably mail it to California, so we can add fruit and nuts to it before burying it in the ground for proper burial.

look folks, there's a comedian in the house. :) no, little brother, it wouldn't make the trip. somebody at the Post Office would smell it and abscond with it. it's just that good. maybe one day i can drag all the makings that way and smoke you some. i am pretty sure Cali has none of the ingredients. you know since i had to import your favorite hot sauce out there for you. LOL! you guys have just about voted a 'breathing TAX' in out there. :p


^
bwahahahaha!!!

Can't stop laughing!

Let me guess "Scroggins" is a new age hippy word meaning "Bad Hunter" right?

;)

LOL! right. ST, he's good people, i promise. he lives in Cali. what do you want from them people? :)



IT's got bacon, it's smoked, it's meat, you my friend are welcome by my fire anytime! Did I mention bacon? Smoked meat? That's why God made Hickory and Mesquite trees! That's Why man made FIRE!

well thank you BRR, just remember my friend, there are different woods. don't get pigeon holed with just 2. all have a different flavor for different meats.

[Sniper-T]

^ yep I love smokin' with cherry wood and apple. Awesome flavors!

ROB, I figured so, just grinding his gears...

[Brownwater Riverrat 13]

Yes, we have an apple orchard..............those two just happen to be my favorites.

[Grumpy Old Man]

I used to be a Kommiefornicastani!

[Scroggins]

I'll take a slice on some toasted dark rye and melted cheese.

[robsdak]

I'll take a slice on some toasted dark rye and melted cheese.

kinda a long drive for a sammich, but it will be worth it. :)