Smokey Lew
Head Chef
Three of the basic meat groups represented here . . . Pork, Beef & Chicken!
Fast cooked at 325 degrees over a mix of Stubb's briquets and Royal Oak lump charcoal. I added some cherry and pecan wood for smoke.
Chicken was rubbed with Ritter's Sweet Apple rub and pulled at 165 degrees after an hour and a half in the WSM. Had some home made mac and cheese with asparagus on the side.
Ribs were rubbed with Suckle Busters Hog Waller and coated with Susie Q's Sherry Citrus Rib Glaze for the last 30 minutes of the cook. Ribs were done after 3 hrs. in the WSM. Didn't foil or fuss with them during the cook and they came out great!
Pastrami was coated with coriander seed, cracked black pepper, minced garlic, yellow mustard seed, brown sugar, sweet paprika, ground ginger and a bit of mace. I didn't add salt to the rub due to the salt content already in the solution the corned beef was packaged in. Pulled it at 165 degrees after about two and a half hours into the cook. Tasted it and found the meat a bit tough but with a nice flavor. I think it was probably a crappy cut to begin with. Should make nice sammies though.