- Aug 27, 2008
- 5,170
- 409
These were purchased a couple days ahead of the date on the package and have been chillin' in my -20* Q-freezer. One package had a few that I decided to trim off excess fat. Other than that, they don't look too shabby...they have really nice marbling.
I'm planning for smoke/foil/bark-set times of 4-2.5-0.5 @ 205-210* to render out as much fat as possible. The pieces aren't excessively thick, so they should heat up relatively quickly. I'll put the larger pieces onto a few of my known hot spots on the grates just in case. 225* on most areas gives me about 235-240* on a few small spots, so that should work out perfectly.
This tactic will be another test of my tuning plate mod, so I'll get to see how that works out, as well as turn out some good shortys.
The Rub recipe is a little bit different than I've used before. I wanted to try something new for a new smoke, and I also wanted to use some extra salt in hopes of helping to breakdown the high fat content in the meat during the smoke...at least that's my theory, I may be wrong.
1 Tbs - White Pepper
3 Tbs - Black Pepper, medium grind
4 Tbs - Kosher Salt
2 tsp - Cayenne Pepper (edited)
2 Tbs - Garlic Powder
1 tsp - Cumin
1 Tbs - Mild Smoked Paprika
I'll let these rest in the Q-fridge for about 2 hours prior to the smoke:
So, I'm about to find out what all the great looking Q-Views I have seen here on shortys TASTE like! They should be a tender and tasty treat, and with over 11lbs for 7 people, we should have a few extra...at least I hope!
I'll be back with more after I get the SNP fired up.
Thanks for lookin'!
Eric
I'm planning for smoke/foil/bark-set times of 4-2.5-0.5 @ 205-210* to render out as much fat as possible. The pieces aren't excessively thick, so they should heat up relatively quickly. I'll put the larger pieces onto a few of my known hot spots on the grates just in case. 225* on most areas gives me about 235-240* on a few small spots, so that should work out perfectly.
This tactic will be another test of my tuning plate mod, so I'll get to see how that works out, as well as turn out some good shortys.
The Rub recipe is a little bit different than I've used before. I wanted to try something new for a new smoke, and I also wanted to use some extra salt in hopes of helping to breakdown the high fat content in the meat during the smoke...at least that's my theory, I may be wrong.
1 Tbs - White Pepper
3 Tbs - Black Pepper, medium grind
4 Tbs - Kosher Salt
2 tsp - Cayenne Pepper (edited)
2 Tbs - Garlic Powder
1 tsp - Cumin
1 Tbs - Mild Smoked Paprika
I'll let these rest in the Q-fridge for about 2 hours prior to the smoke:
So, I'm about to find out what all the great looking Q-Views I have seen here on shortys TASTE like! They should be a tender and tasty treat, and with over 11lbs for 7 people, we should have a few extra...at least I hope!
I'll be back with more after I get the SNP fired up.
Thanks for lookin'!
Eric