Sunday, June 1, 2008

Smoked Meat - Part II

On our second day of smoking, we smoked turkey breast, baby back ribs, rib tips, smoked sausage , and a brisket. It's almost unnecessary to say much more because the pictures really say it all. Using the same rub we used on the chicken wings, we prepared the various meats and smoked away.

The smoked sausage was ready almost as soon as it was in, the ribs took about 2 1/2 hours, the turkey breasts took around 4 hours, and the brisket took 10-12 hours. Our only mistake was to take the brisket out too early (I remedied that mistake this weekend by putting it in the crock pot with some bbq sauce; 6 hours on slow and it was delish!).

The turkey breast is really great for sandwiches. I have never had such tender turkey breast. The rib tips were awesome, and the baby back ribs were pretty darn good too.

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