Bull What Smoking Labor Day weekend 2020

[Jonathan Buffett]

Let’s hear it - Sound off on what’s in your smoker
I am tackling the holy grail - brisket!
Putting her on the Bull at midnight and going to bed while the Bull does it magic at 225.
plan to wrap in butcher paper in the morning and let her go till the internal Temp hits 203 to 207.
This RecTeq life such iis hard work.

 

[cookingjnj]

Hey thanks for asking JB. I have a chuck roast on the pit as we speak. Should be having some pulled beef sammies in a few hours. Hmm hmm can't wait. Looking to go with brats and sausage tomorrow, lamb chops on Sunday and rib eye steaks for the holiday. Should be a feast full weekend.

 

[Mastertech59]

A couple of pork shoulders for pulled pork.

 

[DarkStar11]

Pork shoulders for pulled pork, a couple yardbirds and naked fatties, and about 10 lbs of chicken thighs. Other outdoor cooking devices will be in play as well.

 

[TexasManInCajunLand]

Currently trying to finish off a brisket that I cooked the other day, but I'm thinking this weekend might call for some yardbird (@DarkStar11 ), deer sausage, and possibly some of my famous cajun beer brats.

 

[SmokeZilla]

Getting up at 0 dark 30 to start 6 racks of baby back ribs, meatloaf, german brauts, chicken breasts, turkey legs, pork-n-beans, meatballs, and hand tossed pizzas to complete the “burn”.

 

[jaspry]

The Labor Day weekend is my first with a RecTeq. Got a brisket for later. Put a 4-pound tomahawk ribeye on this afternoon for the first cook! Currently sitting at 117 and looking pretty good, waiting for a sear!

 

[Waterboy]

Started the weekend with a smoked bologna and pizza. We’ll see what the rest of the weekend has to offer.

 

[ndfan6464]

Nothing. Have weight compliance checks in two weeks so I'll be living through y'alls post..haha

 

[mooncusser2k]

Cooked an 8.75# Boston butt on Tuesday and a 2# meatloaf today.

 

[Beach Bum]

Full load of tri tips for Sunday. Monday depends on what looks interesting at the butcher tomorrow.

 

[Jonathan Buffett]

Getting up at 0 dark 30 to start 6 racks of baby back ribs, meatloaf, german brauts, chicken breasts, turkey legs, pork-n-beans, meatballs, and hand tossed pizzas to complete the “burn”.

Wow!!! Quite the feast. What time should I come over?

 

[FastEddie]

Yard pimp drumsticks today. - Wet brine, dry in the fridge, rub and smoke.
Boneless Rib eye roast tomorrow or Monday. - Dry brine, rub and smoke.

 

[Tony]

spam, vienna sausage, pigs knuckles, cow tongue, pig ears and schlitz beer On the rac tec

smoking a 9 lb boston butt and St. Louis style ribs on my Weber Smokey Mountain.

 

[Greg Jones]

Ribs tonight on the Bull, mac & cheese, and stuffed jalapeño peppers on the Bullseye.

 

[Jonathan Buffett]

Here’s my brisket after 16 hr cook and 1 hr rest
opened the grill 3 times - once to put it on, once to wrap it and once to takes it off when was done.
internal Tempe of 205.

 

[SmokeZilla]

As discussed in my earlier post here are some pics from yesterday’s cook. The Bull earned its stripes. The 2 small racks really came in handy. They were easy to move around And gave me the space I needed to make the magic happen.

 

[mooncusser2k]

As discussed in my earlier post here are some pics from yesterday’s cook. The Bull earned its stripes. The 2 small racks really came in handy. They were easy to move around And gave me the space I needed to make the magic happen.

Good job, that's some feast!

 

[FastEddie]

Boneless rib roast
Jalapeno popper mac n cheese

 

[BretM]

I did a brisket on the 30th and I vacuum sealed the point for this past Saturday to take up to my folks'.

In a take on burnt ends, I cut it up into 1-1/2" chunks and then tossed in two cups of BBQ sauce and a can of beer. In the oven for 1/2 hour at 350 covered. Removed the foil, then bumped the heat up to 450 for another 20 minutes to caramelize and get crispy. Served with fresh sweet corn from the neighbor down the road, fresh tomato/onion salad, some of my homemade refrigerator dill pickles and some French bread for mopping up the sauce. Damn was it ever good!