The lead TC uses on his strop is organic too lol!
Printable View
The lead TC uses on his strop is organic too lol!
Cherry is one of my favorite woods to use. As said it leaves a more red color to the outside of the meat.
It does produce good heat and a much lighter and sweeter smoke.
know you'll enjoy it Tim :tu
Sitting outside after work, throwing the ball for the dog, cooking some sausages on the Rec-Tec, and catching up on the recent posts. Thought I should contribute something...
Attachment 308228
I did an experiment tonight and the Cherry is to big and or to wet to smoke good.
I have no problem controlling to the temp I want but then it quits smoking.
It doesn't want to smoke until 250'f +
Gotta spread them out and dry them before more research.
I could put them in my dehydrator.....:rofl2:
Throwing the ball you say--get one of these and then just concentrate on the sausage and catching up here at SRP--:w
https://www.youtube.com/watch?v=4PcL6-mjRNk
IF I'm not mistaken, when I first found this it said that the guy was an engineer and had designed and built the unit to keep his dog from getting bored while he was at work.
I also 'think' that the dog very quickly figured out how to get it to toss the ball.
I just sent this to my mechanical engineer son who is giving us his very active dog when he moves to Japan on the 1st.
Tell him Overtime Pay is no problem-----As long as the unit is up and running before he leaves the dog with you AND he's trained the dog to use it already.
Attachment 308239
As I posted here I recently purchased a standard 22" Traeger Grill:
https://sharprazorpalace.com/plate-g...ml#post1870444
It didn't come with an upper rack which is about 8"s wide so I figured that I'd buy one. Well once it arrived I found that it included these things:
Attachment 308240
I'm thinking "What the F---" :thinking: are these for? Well once I read the 'destruction's' I found that it was sold as a 'Retro Rack' /in other words if the unit didn't come with the base (mine did) then you could just drill a hole and screw the base in place.
So I get to thinking to myself--'Self; Would it be possible to install the retro base in the FRONT and add another 8" rack to make ONE additional Big rack? :hmmm:
So I bought another 8" rack 'kit'.
Here's what I ended up with:
Attachment 308242
Attachment 308243
And since the front is curved:
Attachment 308244
The usable area for the top rack is 15" X 22"s. Or as the Big Boys in Marketing would Advertise---330 additional Square Inches or 2.29 Square Feet:rofl2:
I do believe that it'll work. :tu
It worked.
Attachment 308247
I was to hungry at the end to take pictures....
Here is a before and....not after, but during pic. You can see how much more room to breath there is isn the second photo. The mold growth is dying back now as the salt concentrations are getting higher. But you can see how much evaporation has taken place. The pork loin I recently got will be going in soon.
Attachment 308319
Attachment 308320
I took some pics for you. Here you can see I’m taking the ribs from the loin.
Attachment 308348
Attachment 308349
Here is loin removed. The great thing about getting it like this is that you have the fat cap still intact and the end closest to the coppa muscle. That’s why this end looks a littl e bacon-y.
Attachment 308350
Everything then needs to be weighed carefully.
Attachment 308351
Attachment 308352
Attachment 308353
The cure is then applied and vac sealed for a couple weeks.
Attachment 308354
There was also a significant chunk of fat that is not going to waste. I ground it, rendered it down, and will use it to make rillettes.
Attachment 308355
Attachment 308356
Attachment 308357
And the ribs were cooked up in this Chinese tapa dinner.
Attachment 308358
Thanks for taking the time to take pics and explain :bow:
Dim Sum good looking ribs there--:w
Hey Mike. Got a recipe for the pork belly you do? I’m wanting to try one It’s something I’m not if I’ve ever done! Too many shots of bourbon I guess
Last nights dinner
Attachment 308485
Attachment 308486
Attachment 308487
That cure process looks awesome, thanks for sharing it. Definitely worth the effort for a home cured taste when done I reckon.
Curled up ribs surely saved you some grill space and the meal also looks very tasty!
Regarding the pork belly’s I’ve done Tc, I follow the porcetta style of preparation for them.
The secret in the rub is fennel and creating a long even thickness of meat to roll into the, well roll.
This vid is a really great walk through on the highlights of the process. I don’t go rotisserie though, I smoke indirect on the egg, seam down, remove to rest before bumping up the temp to crackling creating temps then Put it back on an hr or so till crispy.
Also really can’t undervalue a clean rind for a nice finished presentation.
https://youtu.be/BgZ6j-sto9E
So rich and delicious when done, like a bacon roast.
:tu
Got in a fresh pork order before Canada Day.
Alive on Monday. In my freezer Wednesday,, that’s fresh. :tu
These are bone in butts, but with a healthy rind on them still!
Attachment 308535
Attachment 308536
Average out to around 9 lbs each for some fine pulled pork off the smoker for the meet up in a week and a half. That and fresh coleslaw, whiskey, cigars and razors,, a good day..
Also grabbed another case of back ribs for the summer season, around 15 full racks in the case. Should get us through till September, or the next surprise family party..
Here’s the recipe I’m going to be trying this time for the butt.
Attachment 308537
Will definitely be posting the cook..
Cheers.
Dang Mike, that's some really good looking pork!!
Now as to rubs, and this is only my opinion and experience, I don't use any rub at all when smoking pork butts. They run nekkid all they way.
Then I use a spinning coffee grinder, the cheap ones, to make my rub into a finishing powder. Then after/while pulling the pork I sprinkle it through the meat. Let it sit and absorb into the meat, mix again and serve.
I have gotten so many raves on how the pulled pork has so much flavor. I do the same with whole hogs as well.
It may really surprise you Brother
That rub recipe is the same or close to what I tried on the loins.
Worked very well and it is simple.
Lots of similar variations. + or - a quarter teaspoon of this or that.
Awesome work with the piggies, men. I concur with Tim. It seems most pork rub recipes have about the same 7 ingredients in more or less similar proportions.
I'm doing a 14 pound brisket here tomorrow, and am going to try something a little different this time (I never seem to do the same rub twice!): 1 tablespoon each of brown sugar, kosher salt, coarse black pepper, paprika, onion powder and garlic powder. I plan to slather the meat with worcestershire sauce ahead of time and then apply this rub. My theory is that it will give me a more flavorful, crunchy bark-we'll see.:shrug: I figure about an hour per pound at 225-250.
I ain’t going to tell you that a mistake will be made there Aaron, the man who makes the best brisket in the country and it’s undisputed is mr. franklin down in Texas, and his secret and mine is this, trim your brisket( he has a video). Get the best cut you can prime or choice, then half salt(kosher) , half black pepper. Then it’s up to you to cook it till it’s ready and give it a good smoke. For beef I like oak and hickory with maybe a little mesquite. Brisket don’t need all that, and dumping the sauce really doesn’t do any good. But it’s your brisket. Ask Dave he,ll tell you the same.
As for pulled pork I rub mine first but not heavy. As it’s being pulled I do the same, I get that seasoning mixed in well. So from the best brisket in the whole land simple is best with brisket, just don’t over or undercook it, leave the lid on the smoker and keep the temp right. I know Dave I s not much on wrap, but if pink butcher paper is used it will keep the bark integrity solid and keep the juices in the meat.
Now what do I know? Try yours then try mine and see
Chime in here Dave, if I add anything it’s usually some Slap your Mamas or garlic butter. Not much S&P is the key. Also there is no such thing as time, it’s done when it’s done, the temp gauge will tell you that until you get good enough by feel
Aaron, I've never prepared any barbecue myself, but if I were you, I would look up Mr. Franklin's video and consider what Tc says about the seasoning.
I am one of the lucky few here that has had the extreme pleasure of enjoying his brisket at Charlie's in Texas. It is to die for!Attachment 308579
Good luck. I'm sure it will be great.
Pete <:-}
Hey TC,
If you're talking about Franklin BBQ in Austin, that is some good BBQ, but "best brisket in the country and it’s undisputed" is a stretch.
Been to both Franklin BBQ in Austin, TX and Snow's BBQ in Lexington, TX several times. IMHO, Franklin's ain't even the best in Texas.
:D:D:D:D
Hey Scout, at that temp I would anticipate more like 20 hours for an internal temp of 200. On my pit 203 is the magic number for what I like. 14-15 lb briskets before trimming generally are 18-22 hours depending on fat content. I’m with TC on the less is more with brisket, that being said experiment with rubs, only way to find what you like.
~20ish hours for 225
~17ish hours for 250 (my pit may differ from yours as well as my probe for meat and pit)
First off, temp means NOTHING when cooking beef. Especially brisket. When it is "probe tender", which means a skewer or anything of the like, can go through the point and flat like a knife through room temp butter it's done!!!! Not before, not after. You should have a good idea of where your cooker runs temp wise and if it's not your first brisket, about how kong it takes. I figure an hour/lb before I start checking with a probe. That's running in the 250-75 range on a stick burner.
If you like to wrap, then wrap. That is such a personal choice and many folks preferred way. And that is just fine. But as Tc said, use good butcher paper not foil.
As for rub, go with the absolute simple when it comes to beef. I don't trim my briskets at all. Rub and into the cooker. Sit back and toss sticks in till done. Not the ABSOLUTE most important thing is the rest time after cooking it. This is what makes a good brisket AMAZING!!!!!!!
After you remove it from the cooker, let it rest about 20 minutes or so. Then put it in a pan and cover it with foil. Hold it for no less than 4-5 hours, I've held them upto 24 hours. Temp at 170 or so.
Trust me, you will have to keep your tongue from slapping the back of your neck as you walk away :roflmao
I cater and brisket is my specialty. People have me do parties just because they want my brisket served there. I"m not bragging really. Just giving you the reasons I say and do what I do when I cook.
Best of luck to you and I know you'll knock it outta the park Aaron!!!!
Mike, I know you know how to cook pork, I"m not telling you what to do. But even as Tc said, the seasoning mixed in after is really going to up the flavor and your Meat Cooking Man mojo :tu
Thanks for all the tips TC and Dave! I have done briskets before, but nothing on the level you guys do. For me it's usually a mid/late summer grand finale smoke after everybody's had enough ribs and pulled pork.
Right on!!! We are just doing our best to help you, and anyone else who reads this, make that one awesome brisket everyone goes crazy about.
The best part of a long rest is you can get it done the day before finishing early in the night and be fresh for the next day!
Great tips from some southern pit bosses!
No pre cook rubbing seems wrong somehow but I see the value of adding fresh rub during the tear down.
May just have to try simple.
Thanks gentlemen.
So I just put that bad boy on my Akorn kamado smoker, which I loaded up with Royal Oak and hickory chips:
Attachment 308596
I can usually get it to lock in for hours right around 225-250F. I decided to forgo the Worcestershire sauce, as I thought it might taste too strong. In homage to Texas (and taking at least some of TC and Dave's sage advice), I upped the kosher salt and black pepper ratio in the rub, but still kept the other ingredients in it. The lonely vigil begins. I may catch up on Netflix and doze a bit here and there. 14# packer brisket on at 6:05 pm.
Attachment 308598
I'll try to post a finished pic with smoke ring some time tomorrow. SHD out.
Upgraded to an Oklahoma Joe Highland about a month ago. Am loving it much better than my tiny toy I had bought off Kijiji. Although the tiny one was a great intro into grilling with a stick burner, it was tough to use. I did 3 spatchcocked chickens on the Joe to break it in, and they turned out fabulous. My Dad was impressed at how juicy they were, and Dad is hard to impress when it comes to bbq.
Getting it ready for some baby backs today. 3-2-1 method over oak, we’ll see how it goes. Already learned my first mistake with pork ribs. Should use spare ribs because they have more fat, and will render down to produce better, juicier ribs..... At least that’s what Aaron Franklin says.....
Here’s my first one I had bought.
Attachment 308624
New one...
Attachment 308625. Attachment 308626
Nice looking side draft cooker ya got there Andrew!
Should raise your game nicely.
:tu
Nice smoker, Andrew-I was looking hard at the Oklahoma Joe and some other similar ones before I got the kamado.
Lowe’s had a save the tax event, and I had a gift card from my neighbor for building our fence. It was time to pull the trigger. This about the only readily available offset you can get here, other than a $1k Broil King that reviews say works like sheeeit. A few mods had it choochin very nicely. This was about all I had the budget for.
4 racks of ribs on right now.... Smells so effing good up wind!!
Well, I took my brisket off the smoker at 7 hours in this morning at 1 am because the temps were climbing after holding steady for hours (seals going bad and letting too much air in). It's been in the oven ever since in heavy foil, probe tender and just holding at 170F until I get it out for dinner in a few hours.
My third try with my smoker.
I am trying the 3-2-1 thing with ribs also.
Actually it is going to be 3.5-1.5-1:D
Everyone and their cousin decided they wanted to talk to me at the 3 hour point....
I used honey and butter in the foil.
Here is when they were just starting. Not much to see but tinfoil now.
Attachment 308639
One hour to go.
I learned that after 4 hours you have to be careful how you grab the ribs so they don't fall apart.....
Attachment 308640Attachment 308641