Smoking Sept 26th 2021 Post Surgery

 

I’m 3 weeks post-surgery for Left Distal Bicep Tear Repair. Being on Short Term for 3 months is the perfect time for some amazing smoking of meats and vegetables.

Today’s menu is a family pack of chicken thighs, a pork shoulder blade 10lbs, a boneless beef chuck roast 5lbs, 5 at Hot Italian Sausage Links that had been frozen, 6 potatoes and 7 ears local sweat corn that were husked and frozen.

We thawed the sausage and corn.

We started at 8:00 am by putting up our pop-up canopy, because it is raining in Northern Arizona. At 8:30 we started un-packing the first items to smoke.

I saw a guy in Texas using mayonnaise to hold on seasonings. We haven’t done a mayo base in a long time, so it was a no brainer.

The beef and pork roasts got a quick rub of Best Foods mayo. Then the pork got Pit Boss Pulled Pork Rub, the beef got Pit Boss Kansas City BBQ Rub and the chicken got just BBQ Spot Rub Some Burger Dead Cow Rub that needed to be used up.

 At 9:00 am we had the Masterbuilt 30 inch Electric Smoker loaded, 2 trays of Smokehouse brand Alder Chips. I know there is no fish in the smoker but we will be doing corn on the cob. We set the digital control on the smoker to 220*F and 12 hours with vent open. Even with the canopy I put my repurposed dishwasher side panel over the smoker to make sure the control doesn’t get wet.

At 10:00 we put another tray of Alder Chips.

At 11:45 I pulled the Hot Italian Sausage Links and on the bottom put in the Potatoes (poked all over with a fork), raised the temperature to 225*F and added a load of Alder Chips. Bumping the temp and opening the door forces the electric element to come on getting a bunch of smoke. We closed the vent to trap it in. It’s lunch time so one of the sausage links disappeared right after the picture was taken.

At 12:42 we pulled the chicken thighs.

 

A change of plans we invited our amazing friends that are like family over for dinner at 5:00 pm. The chicken (when cooled) and sausage went into a glass covered baking dish that was put into the refrigerator. At 4:00 we popped the baking dish into the inside oven at 250*F because the smoker is full of roasts and vegies now. The Corn on the Cob was put into the smoker at 5:00 pm. The wind cooled the smoker when the door was opened and the electric element came on filling the smoker with smoke. Perfect timing.

We pulled everything else at 5:44 pm.

The pork and beef were perfect with a nice bark that yielded a moist tender falling apart inside packed with flavor.

We shredded the pork roast with added hot BBQ sauce and sliced the beef.

The potatoes were amazing smoke flavored and fluffy inside ready for butter.

We drizzled melted butter over the corn on the cob. You would never had known they came out of a freezer.

We pulled the chicken and sausage out of the oven. Everything was delicious and finished at 6:00 pm as planned.