Brisket, Pork Roasts & Fattie with Q-view, Temp Lessons...

Discussion in 'Beef' started by adiochiro3, Jun 30, 2010.

  1. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Going to visit daughter #1 this weekend (and -- pray for me -- meet the new beau[​IMG]), and thought I would smoke up some goodies for the visit (she misses the home cooking).  Started with a 15 lb. brisket; salt, pepper and smoke:

    [​IMG]

    Thought I had pre-smoker pix of the pork roasts, but I couldn't find them.  I salt, pepper and coat with brown sugar and a sprinkle of cayenne.  Once the brisket and the pork were in, I assembled the fattie.  I cooked up some red onion, potato, scrambled eggs, roasted red peppers & green chilies.

    [​IMG]

    Packed the fattie filling into the piston and extruded it onto Italian sausage and Havarti cheese:

    [​IMG]

    Rolled it up and wrapped with bacon.  The fattie was first out of the pool at 165*...

    [​IMG]

    Pork roasts were foiled at 165* and taken to the magic 205*...

    [​IMG]

    Got a great reminder on how differently each piece of meat will cook.  Each of the four roasts hit temps at different times for foiling and pulling -- sometimes a significantly big difference despite their similar sizes. One of the medium sized ones took an hour longer than it's cousins to hit temps even though they were the same cut out of the same package.  The meat IS really done when its done, so check ALL of the appropriate temps along the way!!!  Here they are ready to be pulled after a 2 hour rest wrapped in towels in the "cooler"....

    [​IMG]

    After pulling...

    [​IMG]

    The brisket was also foiled at 165* and taken to 205* for a total of 11.5 hours of smoking/cooking.  I noticed something I thought was odd...I happened to probe the brisket several different ways before foiling and found out the flat was around 150* while the point hit 170*!  Not sure why, but I rotated the brisket on the theory that the heat might be uneven (despite previous tests indicating pretty even temps throughout my smoker).  I patiently waited until the flat hit 165* (the point barely rose during "catch up," and then foiled.  No problems here; it turned out great...

    [​IMG]

    Rested for about 2 hours and shredded the beef and saved the liquid love you see above for some gravy [​IMG]

    [​IMG]

    The samples were sure tasty!  Can't wait to see my daughter and really chow down on this Q!  Thanks for looking!
     
  2. mrsb

    mrsb Smoking Fanatic

    It all looks good.

    Good luck with the meeting of the new beau!
     
  3. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    That all looks awesome!!  Thanks for the pics, and remind the beau that you have a shotgun! [​IMG]
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Heck if your daughter is about 45 years old I might just go out with her if I could eat like that there James. I do need a good chiropactor too. Everything looks great and your daughter will love it I'm sure. I like the fattie too. We are going to see our oldest son Don on the 8th when he gets in this country from Iraq. He wants some good food so he asked me and Mom to cook some of his favs too. But I think I'll throw in a fattie "The Best Breakfast Food"  [​IMG]
     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looks all very good, have a great weekend
     
  6. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Mythmaster, I have several.  The best part, though, is that my lovely daughter knows how to use one quite well herself!  Helps put a dad's mind at ease a bit, ya know?
     
  7. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Sorry, but I'm the 45 year old, and I'm spoken for (LOL)!  I would share the Q with you any time you're in No Cal, though!  Just give me a shout!
     

Share This Page