Weekend Cooks - Whatcha got?

[RG]

So...what are y'all smoking or grilling this weekend? I have a packer brisket in the fridge that I injected about an hour ago. I'll let it hang out for a while before I lay the smack down with a new rub I am trying. It'll go on the SI#3 tonight at about 9 or 10. For tonight's dinner I am smoking a turkey breast. I have it in "The Briner Jr." right now and will take it out in about 4 hours and then not sure what smoker I am going to use just yet. They all get so jealous of each other that I have to give them all equal attention I might just slap it on the Traeger, or maybe one of the Kegs, or maybe the Pit Boss..........I'll figure it out later

So what's on your menu this weekend?

[Pam Gould]

Cold and rainy here..expecting snow later..nothing outside for me.  .☆´¯`•.¸¸. ི♥ྀ.

[RG]

Well Pam, it looks like you aren't the only one not cooking, lol.

[hikerman]

It's cool again here in central Illinois,  but warming up to a blistering 45F! So I'm looking at finishing my 7.5 lb pork picnic with skin, on one of the grills today. It has been in the Anova hot tub @131 for 72 hours and then refrigerated overnight.
I'm trying to get the skin crispy, so will need some high heat, maybe use the Vortex on the 18.5 Weber. Decisions decisions!

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[RG]

It's cool again here in central Illinois,  but warming up to a blistering 45F! So I'm looking at finishing my 7.5 lb pork picnic with skin, on one of the grills today. It has been in the Anova hot tub @131 for 72 hours and then refrigerated overnight.
I'm trying to get the skin crispy, so will need some high heat, maybe use the Vortex on the 18.5 Weber. Decisions decisions!

Now THAT'S what I'm talking about! Sounds wonderful, I hope you'll share the finished results

My brisket is in the home stretch so I'll have pictures of it later that I'll post in the Electric Smoker section. It was an experiment that I hope will pay off, from the smell of it I think it's going to be a success!

[hikerman]

It's cool again here in central Illinois,  but warming up to a blistering 45F! So I'm looking at finishing my 7.5 lb pork picnic with skin, on one of the grills today. It has been in the Anova hot tub @131 for 72 hours and then refrigerated overnight.
I'm trying to get the skin crispy, so will need some high heat, maybe use the Vortex on the 18.5 Weber. Decisions decisions!

Now THAT'S what I'm talking about! Sounds wonderful, I hope you'll share the finished results

My brisket is in the home stretch so I'll have pictures of it later that I'll post in the Electric Smoker section. It was an experiment that I hope will pay off, from the smell of it I think it's going to be a success!

Sounds very good! Can't get enough brisket porn!   Hope your experiment pays you back in spades!

[N. Ontario Smoker]

I'm doing a leg of lamb with roasted potatoes, carrots and onions on the Akorn Kamado. All seasoned and in the fridge waiting to smoke about 2 o'clock.

[smokeasaurus]

Nope, not just Pam...the smoke is letting his pit cool down today 

[LostArrow]

Went to LostArrow with Lucy,  drove in 2:00 Friday, put 4 chickens in the brine
2:30 bottom fell out & rained like a cow peeing on a flat rock!
4 inches in next 6 hours 
We were huddled under covered skinning rack like drowning rats.
Surprisingly 9 people showed for dinner 
Last 2 birds didn't get brined none got injections & the grill didn't get checked for 4 hours
Saturday too windy to fish in boats, caught enough for supper!
Cooker


Fish cooker



The "sandbar " is usually a food plot gets under water every 2-3 years



Sunrise today on my deck

[Big Dawg]

Did a couple of Meatloaves yesterday.  I'll be posting pics later this afternoon.





BD

[RG]

LostArrow, I don't envy you AT ALL with a view like that (lying through my teeth)!!

The grub sounds great but I'd eat a mud covered boot if I could eat it on that back deck! Awesome!!!