My wife brought home an 11.4lb packer a few days ago, saying she wanted burnt ends. I decided to try something a bit different for this brisky...burnt fingers.
So, going for the most traditional methods within my powers (I've been dying for a coal fired brisky lately anyway), I opted for the SNP with charcoal fire and fed it a few chunks of mesquite for smoke for the first 6 hours.
The weather has been a beautiful high of 58* today and no wind...perfect for a coal fired smoke run. Smoke chamber temps have been fairly easy for me to maintain in the 230-250* range...I was having so much fun playing around I just now got started uploading pics after sorting them over...haven't gotten the beast through the stall yet, so the finale will be Saturday morning...another loooooooong night ahead, so here goes!
The rub is heavy kosher salt only on the fat cap (rested for 30 minutes), then, turned over and heavily coated the meat side with kosher salt, paprika, cbp, brown sugar, minced garlic, minced onion, onion powder, chili powder, and a bit of cumin.
Started the smoke @ 10:30 AM Mountain Time, as I wanted this ready for an early lunch on Saturday.
2.5 hours into the smoke and just beginning to sweat a bit:
And, I had one slab of spares left in the freezer all by it's lonesome...took these out last-night after work to start thawing...just into the smoke:
And, after 3 hours...I foiled after 5 hours and they will rest in the fridge overnight after cooling off...these will go back on to finish with the burnt fingers and sliced flat for lunch:
At 8 hours, I decided to stick it...stalled out @ 155* though 9+ hours now...front view:
And top view:
Coals a glowin' under a 1 gallon water pot:
I am well underway to a slight twist on the burnt ends...the start of burnt fingers to follow in about...oh, I don't know...you know how these smokes can go right? OK, I'll guess about...hmm, uh, 12 hours? Uh, better make that 13 hours...you know me! LOL!!!!
See ya soon!!!!
Edited by forluvofsmoke - 7/18/12 at 12:44pm