Originally Posted by forluvofsmoke
I wasn't a fan of Stones, but I know the Clapton tune. Before Midnight Analytical Mad Scientist works. I've only made a sauce once...experiment with the ingredients of one our favorite pork dry rubs, but I kinda screwed it up when used tomato for part of the base. It ended up tasting like a really fancy marinara...never had the time to try it again without tomato, but it's still out there. Some of the guys thought it sounded pretty good, but it just didn't get it done for me.
I looked at the recipe. I agree. You had me with all the ingredients other than the tomatoes and apple sauce and blueberries. I think the tart cherries and everything else would work fine. That pork shoulder/butt looks awesome.
do mess with rubs a lot...way more than I realize, I'm sure. I started using dried fruits in rubs about 5 years ago, along with dried red bell peppers. Hawg Heaven Rub was a big hit for a few years, then I came up with a twist...Blueberry/Cherry/RBP Rub...then just recently I combination of the two, minus a few ingredient, plus a few more...that's when Wild Hawg Rub was born. They're all good, but Wild Hawg Rub was developed specifically for what I felt I was missing with ribs. It would be too mild and too smooth for pork shoulder, IMHO, but on ribs we think it's the best we've had so far. Gonna fire up for 3 slabs of BBRs for Saturday dinner and toss Wild Hawg on 'em...I've only made ribs with this rub 2 times at home, once on a road-trip, once again at home, and now it'll be for a local gathering of about a dozen. It's been good to me, for sure...no complaints from anyone...in fact they rave about this rub more than any, so far.
I've never really mess with mops much...a little here and there about 7-8 years ago. Never used finishing sauces much either, but they do have their merits. I like to hand-pull my pork on demand, that way there's peak moisture when served...unadulterated chunks of pork with all their natural moisture...pork, rub, smoke and a wicked hard, heavy bark...it just turns out great every time.
I only use a couple of dry rubs, mostly a KC Sweet And Smoky recipe from Steven Raichlen. I am a simple man of simple tastes after all. I'll look into yours because, honestly, as supremely creative and witty as I am, I'm totally unimaginative when it comes to creating my own rubs and sauces since the huge world of possible combos and the tasting of every batch is just to intimidating and besides I lack the patience. I like to follow the culinary trails blazed before me, tweaking a recipe to my taste if I don't totally like it.
Yeah, I let one of my boys take my Smoke Vault 24" with him to his job, and I rarely wish for that large of smoker capacity anymore. My arsenal of 3 Weber kettle and the WSM-18 handle everything I need pretty well, and I like cooking with hardwood lump or charcoal far better than messing with a gas valve. Not to mention the better flavors imparted into the food...I can't get that with a gasser, no matter what I do.
Gasser? What gasser? For me, the only grilling fuel for my Weber 22." OTS is charcoal. I bought my MES 30, though, because for the smoker I wanted a constant heat source (electricity) without futzing around with wood chunks, charcoal briquettes, or liquid propane.
I don't really measure my cuts, either...just eyeball it. I try to keep them uniform, but there's nothing wrong with variances with BEs/BFs, because the variations in thickness will yield different textures and levels of doneness. That can be beneficial in finding that sweet spot when you're still trying to find out how you really like them. I'm an Asian Stir-Fry fan, myself. Then there the camp DOs, the 15" Lodge CI skillet, the 14" x 16" CI griddle. I haven't used my camp DOs for a long time...too long...rust took them over. They're cheapo china junk Camp Chef, but still costed me $40 a piece. I could still use them with a foil liner, I guess.
Good. If my cooking style resembles yours than I'm doing fine. I've got OK knife skills but I'm week on the dicing, cubing and mincing. I'd be the first one sent home in any cooking competition. What are camp DOs? And I love all things Lodge. Got 2 CI skillets of different sizes (gave me daughter one of my 12" skillets) and I have an 11" grill pan. Also got my wife Made in USA 7 qt. enamel coated Dutch oven (which are all now made in China).
It's been so long since I've smoked a whole brisket...since I started playing with the wet-to-dry smoke chamber method I mainly separate and trim lean. Back in the day, yeah, I'd foil the flat, wrap in about 3" of towels and rest for several hours. The point almost never saw foil...open board rest, cut-up and tossed in sauce and back on open grates to finish. By the time the flat was rested the BEs were done. With wet-to-dry you have to time your smoke a little closer due to the resting method if you're preserving the bark (no foiling...unless you want to soften the bark...it does get pretty intense, I'll admit)...doesn't hold at temp for as long, but still quite a while before it's really cooling down.
OK, that's not a typo, is it? 3 weeks in the fridge with smoked and processed brisket? Man, I'd never be brave enough to go more than 5 days, and that's only if it's still an intact whole smoked meat. Although I've never vac-packed smoked meat for the fridge, either. I do need to grab another vac unit...one I have was never worth a hoot...melted a hole in the bag right in the center of the seal, when it was working. I removed the heat strip from that one and use it strictly for sealing dried foods in canning jars.
The three weeks referred to smoked cheese. When I read up on it before doing my first batch all the advice said to let it age in the fridge for 3 weeks. Why 3 weeks? Why is 16 years old sweet? Why must you wash your hands for 20 seconds after going to the bathroom? Why must you climb 29,029 ft. (Mt. Everest) to reach the highest peak in the world? Because they say so. With brisket we eat as soon as it's done and then over the next few days. Ever since I forgot about the leftover from one of the best briskets I ever smoked and had to throw it away, I vacuum seal all leftover brisket. We have a Food Saver which I bow to and smooch every day in gratitude for how long it keeps most foods (except soft cheeses like mozz) spoil-free. I even bought a Quick Marinator attachment for it which is incredible for cutting marinating hours down to 30 minutes or so. We get ours at Costco because if they go bad you bring them back for a full refund and get a newer model!
Not sure what you mean by wet-to-dry smoke chamber method. Could you elucidate please?
Oh, speaking of aging smoked foods, have you ever smoked potatoes and aged the leftovers in the fridge for a couple-three days? It's a whole new smoked potato a few days after. Just don't use your wife's favorite tupperware for aging...she'll string you up when she puts a delicate food into for a few days and it comes out smoked. Ziploc bags will suffice for taters.
Haven't smoked anything like that yet. Honestly, it's enough of a challenge just to smoke meats and cheeses. And besides, I have to wheel my smoker out of the garage and set it up outside the house and then I have to clean stuff and wheel it back to the garage after use. Oh, we have had plenty of damaged decades-old Tupperware storage containers. That's why for long term storage I vacuum seal. It also keeps ice crystals and freezer burn off the frozen stuff. Ziploc bags just don't do it for us. Thrown away foods that got freezer burn inside of them.
See? I FINALLY responded!