Going to visit daughter #1 this weekend (and -- pray for me -- meet the new beau
), and thought I would smoke up some goodies for the visit (she misses the home cooking). Started with a 15 lb. brisket; salt, pepper and smoke:
Thought I had pre-smoker pix of the pork roasts, but I couldn't find them. I salt, pepper and coat with brown sugar and a sprinkle of cayenne. Once the brisket and the pork were in, I assembled the fattie. I cooked up some red onion, potato, scrambled eggs, roasted red peppers & green chilies.
Packed the fattie filling into the piston and extruded it onto Italian sausage and Havarti cheese:
Rolled it up and wrapped with bacon. The fattie was first out of the pool at 165*...
Pork roasts were foiled at 165* and taken to the magic 205*...
Got a great reminder on how differently each piece of meat will cook. Each of the four roasts hit temps at different times for foiling and pulling -- sometimes a significantly big difference despite their similar sizes. One of the medium sized ones took an hour longer than it's cousins to hit temps even though they were the same cut out of the same package. The meat IS really done when its done, so check ALL of the appropriate temps along the way!!! Here they are ready to be pulled after a 2 hour rest wrapped in towels in the "cooler"....
After pulling...
The brisket was also foiled at 165* and taken to 205* for a total of 11.5 hours of smoking/cooking. I noticed something I thought was odd...I happened to probe the brisket several different ways before foiling and found out the flat was around 150* while the point hit 170*! Not sure why, but I rotated the brisket on the theory that the heat might be uneven (despite previous tests indicating pretty even temps throughout my smoker). I patiently waited until the flat hit 165* (the point barely rose during "catch up," and then foiled. No problems here; it turned out great...
Rested for about 2 hours and shredded the beef and saved the liquid love you see above for some gravy
The samples were sure tasty! Can't wait to see my daughter and really chow down on this Q! Thanks for looking!
Thought I had pre-smoker pix of the pork roasts, but I couldn't find them. I salt, pepper and coat with brown sugar and a sprinkle of cayenne. Once the brisket and the pork were in, I assembled the fattie. I cooked up some red onion, potato, scrambled eggs, roasted red peppers & green chilies.
Packed the fattie filling into the piston and extruded it onto Italian sausage and Havarti cheese:
Rolled it up and wrapped with bacon. The fattie was first out of the pool at 165*...
Pork roasts were foiled at 165* and taken to the magic 205*...
Got a great reminder on how differently each piece of meat will cook. Each of the four roasts hit temps at different times for foiling and pulling -- sometimes a significantly big difference despite their similar sizes. One of the medium sized ones took an hour longer than it's cousins to hit temps even though they were the same cut out of the same package. The meat IS really done when its done, so check ALL of the appropriate temps along the way!!! Here they are ready to be pulled after a 2 hour rest wrapped in towels in the "cooler"....
After pulling...
The brisket was also foiled at 165* and taken to 205* for a total of 11.5 hours of smoking/cooking. I noticed something I thought was odd...I happened to probe the brisket several different ways before foiling and found out the flat was around 150* while the point hit 170*! Not sure why, but I rotated the brisket on the theory that the heat might be uneven (despite previous tests indicating pretty even temps throughout my smoker). I patiently waited until the flat hit 165* (the point barely rose during "catch up," and then foiled. No problems here; it turned out great...
Rested for about 2 hours and shredded the beef and saved the liquid love you see above for some gravy
The samples were sure tasty! Can't wait to see my daughter and really chow down on this Q! Thanks for looking!
