For the last several weeks I've been doing a little flooring project at my house. Yeah, I know, I'm taking my sweet time. My wife wishes things would move along a little quicker too. Now with the start of the football season, I'm afraid I'll never get done. Anyhow, a couple of neighbors have been instrumental with advice, tools, help, etc.
With yesterday being the first game for my beloved Iowa Hawkeyes (narrowly won a game they had no business winning) I had no intention of working on the house. Just sitting around watching football and smoking some meat. Some for me and some for the neighbors to say "thank you" for their help.
I did a Pastrami...which I won't be sharing
you can check that out here http://www.smokingmeatforums.com/for...ad.php?t=81353
Also, was settling a little debate between what's a better cut to smoke.. a Chuck Tender Roast or a Chuck Pot Roast found here
http://www.smokingmeatforums.com/for...ad.php?t=81355
In addition I did this 8+lb Bone In Pork Butt.
slathered with yellow mustard and JB Fatboy's Premium All Purpose Rub.
All rubbed down and off to the fridge for the night.
Cooked on the WSM using the Minion Method with Seven Oaks Lump, a combo of cherry and mesquite to start. Then added more cherry and some apple through the day.
Here's the butt going down on the bottom grate since the all the beef will be done first it's going on the top.
Ahhhh, the smell of the thin blue
Two hours in and everyone gets a probe. Using one ET73 with several probes. I leave the one for the smoker temp plugged in and just swap out the meat probes to check on them as the smoke progresses. Great money saver instead of buying a bunch of different thermos. Just make sure you label all your probe ends so you don't get confused on what the other end is hooked into.
I put this on about 9:30am. Foilded at 165* with no liquid and back onto the smoker. Hit a stall about 170* and sat there for a couple of hours. Then the lump burned out about 6:30pm. Since I'm already foiled, off to the oven for this baby. Hit 202* at 11:30 pm. Took it out of the oven and let rest in the cooler for 2 hours. Man was I tired at this point.
Here it is when I was getting ready to pull before bed
Bone just slid right out. That's how I know it's already a success.
Just barely had to apply any pressure and this one just fell apart. I pulled the entire thing in less than a minute. Nice ring, juicy, great flavor. Mrs. Dude even crawled out of bed when she smelled it. I thought I was going to get scolded for making too much noise. But she said "I smelled it and was just going to go back to sleep. Then I layed there and said oh what the hell, I'm just going to go have a taste."
NICE!
Here's my haul. The 3 gallon bags are for the neighbors and the rest of the vacuum bags are for the freezer for me.
One heck of a long smoke but my favorite PP to date.
Thanks for looking and commenting on my smoke.
With yesterday being the first game for my beloved Iowa Hawkeyes (narrowly won a game they had no business winning) I had no intention of working on the house. Just sitting around watching football and smoking some meat. Some for me and some for the neighbors to say "thank you" for their help.
I did a Pastrami...which I won't be sharing
Also, was settling a little debate between what's a better cut to smoke.. a Chuck Tender Roast or a Chuck Pot Roast found here
http://www.smokingmeatforums.com/for...ad.php?t=81355
In addition I did this 8+lb Bone In Pork Butt.
slathered with yellow mustard and JB Fatboy's Premium All Purpose Rub.
All rubbed down and off to the fridge for the night.
Cooked on the WSM using the Minion Method with Seven Oaks Lump, a combo of cherry and mesquite to start. Then added more cherry and some apple through the day.
Here's the butt going down on the bottom grate since the all the beef will be done first it's going on the top.
Ahhhh, the smell of the thin blue
Two hours in and everyone gets a probe. Using one ET73 with several probes. I leave the one for the smoker temp plugged in and just swap out the meat probes to check on them as the smoke progresses. Great money saver instead of buying a bunch of different thermos. Just make sure you label all your probe ends so you don't get confused on what the other end is hooked into.
I put this on about 9:30am. Foilded at 165* with no liquid and back onto the smoker. Hit a stall about 170* and sat there for a couple of hours. Then the lump burned out about 6:30pm. Since I'm already foiled, off to the oven for this baby. Hit 202* at 11:30 pm. Took it out of the oven and let rest in the cooler for 2 hours. Man was I tired at this point.
Here it is when I was getting ready to pull before bed
Bone just slid right out. That's how I know it's already a success.
Just barely had to apply any pressure and this one just fell apart. I pulled the entire thing in less than a minute. Nice ring, juicy, great flavor. Mrs. Dude even crawled out of bed when she smelled it. I thought I was going to get scolded for making too much noise. But she said "I smelled it and was just going to go back to sleep. Then I layed there and said oh what the hell, I'm just going to go have a taste."
NICE!
Here's my haul. The 3 gallon bags are for the neighbors and the rest of the vacuum bags are for the freezer for me.
One heck of a long smoke but my favorite PP to date.
Thanks for looking and commenting on my smoke.
