What's cooking today?

I'm really loving it! I told my wife I need to make a trip to costco to buy a few kilos of cheese tomorrow haha.

The brisket stalled at 140 IT about an hour ago. I have 6 hours of cooking time left so I'm going to foil it now. I don't want to chance the stall taking 5 hours to get past since I have a water pan in there.

This brisket is 9lbs and I injected it with the smoked rib bone broth I made last week. Simple rub of black pepper,golden caster sugar, cayenne pepper, garlic powder, ginger, and chili powder (american version) and some herbs de provence. I salted it two days ago and its been resting in the fridge since then.


Ideally it hits 203F by 2pm and I can put it in a faux cambro for two hours to rest before slicing and serving.

Thanks Wade!

Finished product 11 hours at 225F smoked with hickory and 1 hour rest in the faux cambro.
Nice smoke ring sorry I don't have a sliced picture it went quickly. Served with salt roasted potatoes and salad.
I made a tomato based BBQ sauce for it that was tangy and sweet.

Since I forgot to put the pork butt on this morning ive got about 3 kg to grind into sausage. Already have pulled pork in the freezer so I'm going to make a longuisa with cure #1 and hot smoke it. I don't have any casings to I'm going to form 1lb chubs with some cling film. That's tomorrows project.