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Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
A good buddy of mine has helped me out with many projects so I thought, what better way to pay him back was with BBQ. I smoked a pork shoulder for him, and while I was at it, smoked a Tri-tip roast, a corned beef flat, a rack of ribs and some salmon on my off-set. Everything except the salmon was cooked on my WSM at 225 degrees.

Here’s the Tri-Tip and the Corned beef on the WSM with the shoulder on the bottom rack. I soaked the Corned beef for 30mins, rinsed it then soaked it again for another 30 then rinsed it again. The Tri-tip was seasoned with rub, both will be sliced thin for sammies.


Corned beef off the smoker.


Salmon resting and waiting to be vac sealed.


Ribs :)


Pork Shoulder done and resting, check out the bark. I pulled it vac sealed it for my buddy and delivered it to his freezer.
 
If you need any more help with any projects, I'll help you!;)
One small bit of constructive criticism, that white stuff on the fish means you cooked it a bit too hot, it still looks delicious and no doubt it was, but a lower smoker temp would make it even better! Thats just my opinion though, and I'm not very smart:rolleyes:
 
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