dixie mofo and other smoking mofos

[syf350]

gonna do the ufc fight at the house Saturday night. one of the guys coming claims he is a competition smoker.

i need something to blow him away. cant be steak etc cuz there will be lots of people, so...

have the primo and a pellet smoker with a sear box to work with.

what ya got?

:waiting:

[Stangkiller]

I like a nice Remington shooting a 12ga 00 buck shot, it’ll knock pretty much anybody off their feet. :leaving:

I know you said no steak, but what about an entire beef tenderloin? A bit over $100from Costco last I checked.

[Cybercowboy]

Ribs, brisket, or pork butt. Stick with the classics. Obviously ribs are the simplest and only take 5 hours or so. Smoke with hickory, remove the membranes from the ribs (I like loin back ribs, stay away from the smaller baby back ribs) and a good rub is this one. (https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe) Note that there's no salt in that rub, that's because you add salt as required depending on the type of meat you are using. Ribs need less salt than a pork butt. I make a big batch of this and it lives in a big shaker jar. Smoke at 250-ish for 5 hours or until the ribs are done using the "tear test". That is, if you bend the ribs about 30 degrees the meat should start to tear. If not, they aren't done. If they fall apart you have done overcooked them but they will still be edible.

Seriously, pretty hard to screw up ribs. Pork butt is dead simple too. It just takes a lot longer. I do mine at 220-ish overnight, usually takes over 20 hours. You get them to an internal temp of about 200, let rest for awhile, then shred it up. Sprinkle with apple cider vinegar, server with buns, slaw, BBQ sauce of any style you like.