With the holiday yesterday and the day off today, it was time to fire up the smokers and get some things done. I started off by smoking up some CB and beef roasts I cured up last week. The CB is self explanatory and the beef roasts are for S.O.S. I'm looking forward to slicing the both of them. After those came out of the smoker it was on to dinner and bacon-wrapped tenderloin with peppers was the option. I should have used thinner bacon like before but it came out extremely moist, tender and delicious. After dinner I rubbed up a 9Lb butt and prepped the drum. I got the butt on this morning and drove it to 155 before foiling, then up to 205 for pulling. That came off and went into the cooler for a rest while I tossed up some slaw from scratch and some beans. The beans were canned but I heated up some of yesterdays leftover tenderloin's bacon and some pork pieces before tossing in the beans and giving them about 45 minutes of smoke. All in all a great two days on the patio and a fridge full of leftovers.
Thanksgiving hams are next on the to-do list..
Thanksgiving hams are next on the to-do list..
