My choice of smoke today will be Mesquite, which lends a nice deep flavor to my Red Bell Pepper rub...they just marry up so well with the heavier flavors of shoulder and picnic cuts of pork, IMHO. I don't recall using the RBP rub on a pipcnic cut just yet, or CSR's for that matter, though the flavors of this rub have gone very well with every cut of beef, poulty, pork, a few different freshwater fish, and even vegetables...so I', confident this will be another winner for tonight's dinner as well.
I had this in my smaller Q-Fridge fridge for a couple days, but it' still about 20-25*...lots of frost still showing when I unwrapped it, and very firm to handle. Being it was wrapped in butcher's plastic and paper instead of cryovac-packed, I won't throw it into water, and don't want to go the Nuke-box method to defrost a larger cut which will be cooked low & slow, as that starts the cooking process and doesn't leave much time for handling before internal temps could become an issue.
Anyway, I gotta smoke it up, frozen or not, as we'll be going on a 6-7 day road-road trip in the morning.
I just love the netting they use on these to hold the muscle groups together during cooking...I'm thinking removing it before the meat is fully smoked this time, so I keep a nice intact bark on the roast. The conflict I'm having is that I want to place the fresh ham on the lower grate after reaching about 165-170* I/T and let it steam to finish while I smoke the CSR's on the top grate. That's one nice thing about the design of the gourmets...they can be used as a dual-purpose cooker simultaneously:
Yep, Frosty the Snowman would be right at home snuggling up to this:
The Red Bell Pepper rub...I dusted one side at a time and let the salts in the rub go to work on drawing out some moisture to set the rub before turning and dusting again...probably took about 15 minutes, so I think the internal temp is about 5-10* below freezing...not like it just came out of a -20* freezer:
Into the Gourmet, with 4# of hot Kingsford Blue...I started two 1/2 chimneys over my double-burner outdoor cooker, and after the fire had my cast iron grate heated well, I added boiling water to the pan, set the barrel in place and set the pork loaded grate in. Temps were running in the upper 130* range for a bit, then I had to close down my combustion air, as temps started pushing towards 270*...4# of hot coals along with how water in the pan was a bit too much, I'm guessing:
Anyway, smoke is on, and more will follow as things "heat up"...LOL!!!!
Thanks for lookin'!