Thread: Sausage and Smoke Cooking

Originally Posted by RezDog

That’s perfect for me Tim. Yorkshire pudding too?

Mashed potatoes and home grown Shitake mushroom sauce.

When I spoke to my brother about this tonight he said,

"If you cook it well done it is just another roast."

I’m a little extreme. If you cook it well done then you don’t deserve steak, eat chicken!

Well I'm a bit early but that's OK. A little extra in the fridge before the big day won't hurt anything.

I'm being a little Un-American in that I'm having a 7.5 lb boneless pork shoulder for dinner tomorrow. So I've got it tied, salted nicely and seasoned. In the fridge it will go to sweat overnight.





Then tomorrow I'll get up and put it on the Traegar at about 275-300 and cook it till it's 165 and then into an ice chest till it's dinner time.

I'll try to post pics before the gut hungry mod gets to it.

Looks damn fine Roy, the “other white meat” is all American AFAIC!

Well it's been in the Traegar for two hours at this point.



Slowly ever so slow---it'll get there.

Looks great,

I'm with ya, Roy. I kept it original, with the bird.

Just a breast, being only the wife n myself.

Well it's been 4 hours exactly and it's 161 degs internal.



I double wrapped it in pink paper and then in a towel and put it in a pre-warmed ice chest.



Dinner isn't until 1 PM but it'll be fine. I'll be getting the dressing and sweet potatoes going here in a bit. Then the gravy needs made and the green beans warmed up and it'll be about done.

Thanksgiving Supper

Smoke Cooked Pork Roast
Dressing
Gravy
Green Beans with Bacon
Candied Sweet Potatoes
Sparkling Cider

Lemon Bars
Ice Cream

Has a nice color to it, have a great one, we’re still 3 hours 12 minutes from serving, but it’s been about family and footbsll