I decided with the weather being good, I'd invite the extended family over and do the cooking on the smoker.
On the menu were brisket and a pork butt.
I lashed out and bought a great MB9+ Mayura Wagu brisket - $25/kg. They feed these on chocolate so they are very heavily marbled. I trimmed to leave 1/4 inch fat on top. Seasoned with salt, pepper, a little paprika, garlic and onion. Rubbed the night before, which I found gives me better results getting the salt into the meat.
Boston butt also rubbed the night before with my pork rub.
Loaded onto the bullet smoker - Briskey got the bottom bunk and pork butt the top one. Tucked em in with some Iron bark and some cherry chunks to smoke away.
It was a lovely morning, so didn't mind the 5am start once I was up.
Ran the smoker, with a water pan, at 250-270.
I took the brisket off about 6 hours in and wrapped in pink oren paper, then back on. Pork butt stayed naked.
Took them off when the got to an internal temp of 205.
Great bark on both, especially the pork which had some crunch to it.
Pork was left to rest for an hour then pulled. Very moist and took the vote over the brisket from my wife for the first time.
Brisket was left to rest for a couple of hours. Great bark when unwrapped. First time I've used paper, and I really liked the result.
Cut open, it was excellent - best one yet. Will be going back for the Mayura Wagu for sure. Oh, and the brisket got my vote over the pork.
On the menu were brisket and a pork butt.
I lashed out and bought a great MB9+ Mayura Wagu brisket - $25/kg. They feed these on chocolate so they are very heavily marbled. I trimmed to leave 1/4 inch fat on top. Seasoned with salt, pepper, a little paprika, garlic and onion. Rubbed the night before, which I found gives me better results getting the salt into the meat.
Boston butt also rubbed the night before with my pork rub.
Loaded onto the bullet smoker - Briskey got the bottom bunk and pork butt the top one. Tucked em in with some Iron bark and some cherry chunks to smoke away.
It was a lovely morning, so didn't mind the 5am start once I was up.
Ran the smoker, with a water pan, at 250-270.
I took the brisket off about 6 hours in and wrapped in pink oren paper, then back on. Pork butt stayed naked.
Took them off when the got to an internal temp of 205.
Great bark on both, especially the pork which had some crunch to it.
Pork was left to rest for an hour then pulled. Very moist and took the vote over the brisket from my wife for the first time.
Brisket was left to rest for a couple of hours. Great bark when unwrapped. First time I've used paper, and I really liked the result.
Cut open, it was excellent - best one yet. Will be going back for the Mayura Wagu for sure. Oh, and the brisket got my vote over the pork.
