Weather didn't end up that terrible, though there was a smattering of hail. Pork butt, sliced for Wade. Pleased with the bark on this one.
Meat Prices
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kc5tpy
Master of the Pit
Hello. Looks GREAT! Job well done. I know I could be banned and shot for saying this but I don't GET a pulled pork sandwich. Leftovers ok but why would I put in all the work and time smoking a piece of meat just to shred it and make a sandwich? How about a good BLT with home cured and smoked bacon? Just my opinion. I slice my pork butt. Keep Smokin!
Danny
Danny
No we just, well guess
We all know your from, KansASS, sorry TexASS, and just know yau'll love pulled brisket samitches !!!
Oh yes, done a brisket in the oven, just salt and pepper a la Danny.
It was ace
Danny xx
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smokewood
Smoking Fanatic
Pulled Pork Butties are the dogs dodahs, with a bit of colislav for the crunch factor Mmmm, but I don't get BLT, never have, don't suppose I ever will.
.........isn't a BLT a yuppie thing from the 90's?
.........isn't a BLT a yuppie thing from the 90's?
Back to the type of meat used for smoking - as much as I think the butchers will give you a better cut surely "back in the day" the reason smoking meat started was in the old South as I understand it as the Plantation Slaves only got the c*** cuts of meat hence they had to cook it long and slow so is it that important how good the cut is - more how you cook it ???
The only thing I'm having problem finding in a supermarket is brisket or is it know by something else here ???
Happy Smokin - it's nearly 6pm and it's still light outside so summers coming !
The only thing I'm having problem finding in a supermarket is brisket or is it know by something else here ???
Happy Smokin - it's nearly 6pm and it's still light outside so summers coming !
Last edited:
kc5tpy
Master of the Pit
Hello Mark. The answer to your question is YES!
You are absolutely correct about the cuts of meat and the reason they were cooked low and slow; whether in a smoker, oven, slow cooker or a hole in the ground. When I answer a question like this here are my thoughts: Don't confuse the QUALITY of the cut with the CUT of meat. Obviously paying for a wagyu brisket and then slow cooking it is ( in my opinion ) foolish and a waste of money. BUT! There is brisket and then there is brisket. A good example would be minced beef. So you make your Spag Bol from a good 80/20 blend minced and then you make the same recipe Spag Bol from a cheaper ( to purchase ) 60/40 blend. What was the animal fed? QUALITY English beef tastes WAY different from U.S. beef because of the feed. How old was the animal when slaughtered. Fat on the animal when slaughtered. Ageing of the meat? So we are not talking about the cut of meat. We are talking about the quality of the animal it came from and the process used to get that meat into your hands. Go to the local supermarket, buy 1 "cheap" chicken and 1 "corn fed" ( yellow in colour ) expensive chicken. Roast them both in the oven using the SAME recipe and SAME method. Will be an eye opener. NOW! Do you always NEED to buy that better quality brisket? I would say no, depending on what you are using it for.
Just trying to explain why I say "quality of meat".
As for brisket: http://www.smokingmeatforums.com/t/151888/brisket
Keep Smokin!
Danny
You are absolutely correct about the cuts of meat and the reason they were cooked low and slow; whether in a smoker, oven, slow cooker or a hole in the ground. When I answer a question like this here are my thoughts: Don't confuse the QUALITY of the cut with the CUT of meat. Obviously paying for a wagyu brisket and then slow cooking it is ( in my opinion ) foolish and a waste of money. BUT! There is brisket and then there is brisket. A good example would be minced beef. So you make your Spag Bol from a good 80/20 blend minced and then you make the same recipe Spag Bol from a cheaper ( to purchase ) 60/40 blend. What was the animal fed? QUALITY English beef tastes WAY different from U.S. beef because of the feed. How old was the animal when slaughtered. Fat on the animal when slaughtered. Ageing of the meat? So we are not talking about the cut of meat. We are talking about the quality of the animal it came from and the process used to get that meat into your hands. Go to the local supermarket, buy 1 "cheap" chicken and 1 "corn fed" ( yellow in colour ) expensive chicken. Roast them both in the oven using the SAME recipe and SAME method. Will be an eye opener. NOW! Do you always NEED to buy that better quality brisket? I would say no, depending on what you are using it for.
Just trying to explain why I say "quality of meat".
As for brisket: http://www.smokingmeatforums.com/t/151888/brisket
Keep Smokin!
Danny
Mark, As Danny says it is not the cut that is important rather than the way the cut is sold. If you buy a Brisket from a supermarket it will be thin and rolled into a joint, however tell the local butcher that knows what you want it for they will select you the thickest brisket they have with the largest amount of meat. Buy a shoulder of meat from a supermarket and an un-rolled shoulder of meat from the butcher and you will immediately see the difference.
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