So this journey started in early October with a nice 12lb point in the bag….in the UMAI bag and hanging in the fridge
Fast forward 35 days and it’s finally time!
Man this smells soooo gooood!!!
All trimmed out and salted for an overnight dry brine….
Saved all the trimmings to smoke with the point…. The excess fat was trimmed out…. PS if you ever do this these trimmings make amazing burnt ends….they are LOADED with beef flavor!
Smoke day…..this was coated via my dropped in the sand with my 5 - spice rub…the trimmings went in under for rendering and consuming!
I used my usual 265 and smoked it for 6 hours before boating it…..it was a INT of 180 at that point… I was working and didn’t realize it hit temp and smoked it to 202 and it was meat jello….had to take a peak to make sure it was OK…..
I basted it at covering and after with the rendered trimmings. You can see that 1/2 of them are gone…..they ended up in my belly as it smoked…..I couldn’t stop snacking on them!!!
The slicing……hit the slices with some French gray salt and rendered pan sauce……holy crap I’m a happy man…..just fingers cross Mrs Civil likes the dry age flavor……
And the plate, some of Mrs Civils scratch baked mac and some corn muffins with honey butter…..
The money shot!!!
The verdict from Mrs Civil was we need to do it again with a prime packer…..
The family consumed the majority on smoke day but we had just enough for the boy and me to have some left overs…..
I trimmed the fat, cubed, and added the remaining trim ends into a pan with some BBQ Sauce (kinders gold) to simmer…..
So here is the repeat……except I had a sliced pickle to join in on the plate, and this time the simmered ends went on top of the mac and of course had to repeat some corn muffins!!!
Yes this is a left over plate…..pure money!!!
So that’s a wrap…..man I am looking forward to a repeat!!!
Fast forward 35 days and it’s finally time!
Man this smells soooo gooood!!!
All trimmed out and salted for an overnight dry brine….
Saved all the trimmings to smoke with the point…. The excess fat was trimmed out…. PS if you ever do this these trimmings make amazing burnt ends….they are LOADED with beef flavor!
Smoke day…..this was coated via my dropped in the sand with my 5 - spice rub…the trimmings went in under for rendering and consuming!
I used my usual 265 and smoked it for 6 hours before boating it…..it was a INT of 180 at that point… I was working and didn’t realize it hit temp and smoked it to 202 and it was meat jello….had to take a peak to make sure it was OK…..
I basted it at covering and after with the rendered trimmings. You can see that 1/2 of them are gone…..they ended up in my belly as it smoked…..I couldn’t stop snacking on them!!!
The slicing……hit the slices with some French gray salt and rendered pan sauce……holy crap I’m a happy man…..just fingers cross Mrs Civil likes the dry age flavor……
And the plate, some of Mrs Civils scratch baked mac and some corn muffins with honey butter…..
The money shot!!!
The verdict from Mrs Civil was we need to do it again with a prime packer…..
The family consumed the majority on smoke day but we had just enough for the boy and me to have some left overs…..
I trimmed the fat, cubed, and added the remaining trim ends into a pan with some BBQ Sauce (kinders gold) to simmer…..
So here is the repeat……except I had a sliced pickle to join in on the plate, and this time the simmered ends went on top of the mac and of course had to repeat some corn muffins!!!
Yes this is a left over plate…..pure money!!!
So that’s a wrap…..man I am looking forward to a repeat!!!
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