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No foolin' on this April 1st...<7lb packer...Cherry RBP Rub: Q-View & Recipe (finished) - Page 2

post #21 of 25

Eric,

That looks absolutely Fabulous---kinda typical for you actually!

 

I started a thread about that "preview / error message" problem---Kinda destroys our method of being careful when downloading pics, huh.

 

 

Thanks for the ride & the great Qview!

 

Bear

post #22 of 25

WOW that freakin bark is awesome. You always seem to outdo yourself each time you smoke something. I have a packer in the fridge right now. It's a big one, a little over 14 lbs. It's going on the smoker this weekend or the first of next week when my son & his gf visit. I think I will separate it before I smoke it, because I want burnt ends & it seems easier if it's apart first.

post #23 of 25
Thread Starter 
Quote:
Originally Posted by NWDave View Post

Well, speaking for those "who can't take the heat",  perhaps its more of a case of I'd rather taste the quality of the meat and the various spices and smoke then to have my taste buds overwhelmed by FIRE!!!! fire.gif That's my story and I'm sticking to it.  So, looks like the smoke gods got an April Fools joke in on you.  Sure does look like some great eats are going to be had in your hacienda tonight (if you can wait that long, that is).drool.gif


Yea, I know what you mean, Dave. Certain spices tend to cover the natural flavors of meats, while others enhance it. A good balance of natural and enhanced flavors is usually my goal. Then, there are those times where I make the knock you socks off spicy hot cured and smoked goodies that are designed to give you a good taste of the meat and smoke, and then within a minute or less, have you wiping your brow. It's just a fun way to experience something new sometimes. This particular recipe doesn't have a strong bite at all, but you can tell the pepper is in there.

 

The smoke gods did seem to have had their fun at my expense on this one. I did a couple sandwiches already for breakfast, and I just finished two more for a mid afternoon snack while I get ready to do some smoker tending with a pair of spares for tonight. At least I know this smoke won't run me into the wee hours of the night, and we can sit down for a timely and delicious dinner. Nope, could't wait that long, besides, I had the ribs thawing in the fridge for a couple days, and today's my last chance for another smoke until Wed the 6th.
 

 



Quote:
Originally Posted by gotarace View Post

Wow what a stubborn little brisket..it also plays out for me the same way.. when i figure times for a meal i hit the nasty stalls. Great looking finished brisky and another fantastic Q-View.drool.gif


Thanks, it does happen sometimes...you just never know when the stall(s) from hell will greet you.
 

 



Quote:
Originally Posted by Fife View Post

Looks like some good eats.drool.gif

 


Oh, man, it was...uh, IS good eats!
 

 



Quote:
Originally Posted by Bearcarver View Post

Eric,

That looks absolutely Fabulous---kinda typical for you actually!

 

I started a thread about that "preview / error message" problem---Kinda destroys our method of being careful when downloading pics, huh.

 

 

Thanks for the ride & the great Qview!

 

Bear


Thanks Bear, that preview and qoute button issue was weird. I was surprised that I can quote today. The funny thing about not being able to preview is that I decided to just load all the pics and hold off with any text until all th epics were up. It's working out fine that way since late last night.
 

 

You're welcome for the drool-view...always a pleasure to share a good smoke with my buddies!

 

Quote:
Originally Posted by SmokinAl View Post

WOW that freakin bark is awesome. You always seem to outdo yourself each time you smoke something. I have a packer in the fridge right now. It's a big one, a little over 14 lbs. It's going on the smoker this weekend or the first of next week when my son & his gf visit. I think I will separate it before I smoke it, because I want burnt ends & it seems easier if it's apart first.


Thanks Al...hey, I don't know about always outdoing myself, but I guess I do so many different things from one month to the next, and mix things up so much along the way that it gives me alot of time to think over what I can with my next hunka meat. There never seems to be a dull moment once the smoker is fired up, and the wife and kids never know what's coming next, so it keeps them guessing sometimes. It makes meals more fun that way, I think. The smokes sometimes keep me on my toes, too.
 

 

Yep, I feel the same way about pre-smoke seperation for BE's. It does whack some stall time off the smoke, too.  I'm surprised my wife and kids didn't ask where the burnt ends were...this is the first time I smoked a full packer without them for a very long time. The thing is, I really miss the pulled point, and now that I got another taste for it, it'll hard to spend the extra time to make the BE's....man, decisions, decisions.

 


 

Thanks everyone! Been a great ride and a good time sharing it with ya!

 

Eric

post #24 of 25

So I was wrong when I corrected your initial post on the 31st.  It did work out to be an April 1st smoke,  you knew that the entire time! 

 

Did you ever notice that when you get a good dark bark (almost char) it really brings out the pepper and heat of a rub?

post #25 of 25
Thread Starter 
Quote:
Originally Posted by alblancher View Post

So I was wrong when I corrected your initial post on the 31st.  It did work out to be an April 1st smoke,  you knew that the entire time! 

 

Did you ever notice that when you get a good dark bark (almost char) it really brings out the pepper and heat of a rub?


Yea Al, that lil' brisky had it's fun with me. It did play with my mind, that's for sure. It actually took 14 hours just to hit the 180* mark, if I recall, which is darn close to 2.5 hrs/lb. I've often wondered if the stalls and overall cooking could be significantly effected by the fat layer between the point and the flat. Maybe I'm reading too far into it, but the seperated large points and flats I've smoked don't act quite like this small packer did.

 

Oh, I did a boil test with my digital probe and the analog thermometer I was using for this smoke ther next morning, and they both were within 2*F for my elevation with a rapid boil, so my chamber temp reading was pretty much dead-on the whole smoke.

 

It's interesting that you mentioned the darker bark and the elevated spicy heat.This one is probably the darkest colored bark I've had in a really long time...partly due to the cherry in the blend, the long smoke and a few chamber temp spikes towards the end. Your mention of the deep carmelization bringing out the heat of pepper and such does seem to fit, too. I have had a few smokes in the past seem to pack a bit more wallop than they should have, and the bark was darker than I would normally get, so I'd say it must have alot to do with it. It may be that the black peppercorn really hit it's prime during this smoke. I know certain spices can get really intense if the right levels of heat and humidity are reached.

 

We're still munchin' on brisket tonight...and ribs from last night...man, I gotta try to restart that rib post and see if I can get it to stick this time. Had a heckuva time lastnight and ended up dumping the whole post...grrrrrrr. Maybe Sunday night...getting late already and I have 3 more days of work before days off.

 

Take care, Al!

 

Eric

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