Just took the turkey off the smoker @ the 5 1/2 hour mark ~ breast temp reading 168* ... dat's close enough fer gubmint work. Also took this fattie off ... it took about 90 minutes to cook ~ temp was about 150* ~ ran a lil' quality control on dat fattie fer lunch, schmeared wit a lil' creole mustard. It didn't suck. Only thing left in the smoker now is the 2 butts ... they gonna need another 5-6 hours. Time for me to go take a nap. God Bless America.
Damn John, you are making me jealous! I have yet to fire the WSM this year, mostly due to my crazy company. Planning on a good cook this weekend though. Will just have to BBQ vicariously through you till then!
ReplyDeleteYou damn sure know how to make up for eatin' a salad yesterday!
ReplyDeletedang, you boys need to buck up & fire up yer smokers ~ time's a'wasting!!!!!!!!!
ReplyDeleteDamn right. went out at lunch today and grabbed a whole chicken, an 8 pound put, and pack of potato cheese sausage. Gonna play hookie from work tomorrow, and fire it up!
ReplyDeleteWell Chez, ya got me motivated. Got a 12lb brisket and a fatty in the pit right now.
ReplyDeletewell aw'rite ... my work here is done. call me when supper's ready, ya'heah?
ReplyDeleteDone ordered me some Dizzy Pig rubs too today. Normally make my own, but you seem to like them DP rubs, so thats good enough for me. Got a swamp venom, a regular, the Caribbean one, and some with that coffee in it.
ReplyDeletei really like the dizzy pig rubs - high quality rubs made in small batches to assure freshness, and they're unique. i like the one with coffee in it (redeye express) on beef.
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