I'm doing a number of new things tonight so I wasn't sure where to post them......
First off, Ron Man and I have been discussing the issue of the hot right rear corner on the MES. Obviously it is caused by the burner being set to the right rear of the unit. Ron suggested I try putting something in the MES to redirect the heat or to disperse the heat so to speak from coming straight up the corner and out the vent. I didn't spend much time with it and found this piece of metal laying around and attached it to the MES with a few magnets.... (sheds some light on the quality of stainless used on the inside). Wasn't a big deal but it actually made quite a difference that I can see already.
First in was a Buckboard bacon I had pickled and brined. I deboned two boston butts, one for Buckboard and another for a more traditional ham flavor. I used TQ with some CBP, Garlic powder and onion powder. Let sit in the brine for 48 hours. Rinsed well.... did the ol fry test and was pleased with the salt level. I rubbed it down with molassas and brown sugar and CBP.
Next in was another experiment for me. I have had this chuck roast in a TQ dry cure for about 4 days. I rinsed it well and let it stand in the fridge for another day. Rubbed it down with EVO, CBP, Onion Powder and Garlic Powder, dry mustard and into the smoker. I'm curious as to how the texture and flavor will compare with strami or pulled pork. It is by definition Cured Beef so we'll see how it turns out.
Next up is a couple of tender chuck roasts. I rubbed them down with some of Reds homemade rub and into the smoker. Planning on taking them to 160 and foiling. Take on to 200 from there.
This is another butt that I pickled and brined at the same time as the Buckboard Bacon. I'm doing it a little different. Last time I seasoned it as a capicola. This time I rubbed it down with honey, turbinado sugar and CBP. I'm going to smoke it to about 180 for slicing.
And last but not least.... 2 big ol Butts. Simply rubbed down with Reds Homemade Rub and slammed in the smoker. I hope to have pictures in the morning of all the finished goodeeezzzz.
Tic...... Toc.....
First off, Ron Man and I have been discussing the issue of the hot right rear corner on the MES. Obviously it is caused by the burner being set to the right rear of the unit. Ron suggested I try putting something in the MES to redirect the heat or to disperse the heat so to speak from coming straight up the corner and out the vent. I didn't spend much time with it and found this piece of metal laying around and attached it to the MES with a few magnets.... (sheds some light on the quality of stainless used on the inside). Wasn't a big deal but it actually made quite a difference that I can see already.
First in was a Buckboard bacon I had pickled and brined. I deboned two boston butts, one for Buckboard and another for a more traditional ham flavor. I used TQ with some CBP, Garlic powder and onion powder. Let sit in the brine for 48 hours. Rinsed well.... did the ol fry test and was pleased with the salt level. I rubbed it down with molassas and brown sugar and CBP.
Next in was another experiment for me. I have had this chuck roast in a TQ dry cure for about 4 days. I rinsed it well and let it stand in the fridge for another day. Rubbed it down with EVO, CBP, Onion Powder and Garlic Powder, dry mustard and into the smoker. I'm curious as to how the texture and flavor will compare with strami or pulled pork. It is by definition Cured Beef so we'll see how it turns out.
Next up is a couple of tender chuck roasts. I rubbed them down with some of Reds homemade rub and into the smoker. Planning on taking them to 160 and foiling. Take on to 200 from there.
This is another butt that I pickled and brined at the same time as the Buckboard Bacon. I'm doing it a little different. Last time I seasoned it as a capicola. This time I rubbed it down with honey, turbinado sugar and CBP. I'm going to smoke it to about 180 for slicing.
And last but not least.... 2 big ol Butts. Simply rubbed down with Reds Homemade Rub and slammed in the smoker. I hope to have pictures in the morning of all the finished goodeeezzzz.
Tic...... Toc.....
