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Big Things coming Sunday

Discussion in 'Blowing Smoke Around the Smoker.' started by lemans, Nov 10, 2018 at 11:55 AM.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    26DB17BB-ECFF-458E-96BB-2EEBDD293231.jpeg Here is a sneak peak of some of it!!!
     
  2. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    320E0171-25D1-4FC3-A75B-9DA5299FA52D.jpeg
     
  3. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    A9A7B30E-6A27-4CCE-9DDD-7D4D0669C63D.jpeg
     
    Scott Eisenbraun likes this.
  4. Scott Eisenbraun

    Scott Eisenbraun Meat Mopper SMF Premier Member

    I love lamb shanks. Be sure to upload cook pics and the big finish.
     
  5. AllenRR

    AllenRR Fire Starter

    The fact that you are using vacuum sealed bags for marinating is an awesome idea. I will have to try that. Thanks!
     
  6. In this instance the vacuum bags are more so for the sous vide process.
     
    jcam222 likes this.
  7. AllenRR

    AllenRR Fire Starter

    Sous Vide just sounds like a lot of time to me. Smoke it hard I say. You make the temp work out. The Sous Vide folks get it too I'm guessing...
     
  8. Sous vide cooking isn't for everyone but almost everyone who tries it becomes a believer.
     
    Princeau99 likes this.
  9. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    83189DBB-A22E-4938-A2F3-185FBAC217C2.jpeg Now the rest of the Q
    8 lb Boston Butt and 5 lb Briskt Flat on my Vision with Cherry Wood on my Vision
     
  10. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    703C4BF2-10EA-4E2F-9513-95BCDE1A7342.jpeg
     
  11. AllenRR

    AllenRR Fire Starter

    I've heard this more than once, so there must be truth there.
     
  12. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    F12A3193-DB58-4564-B493-0711324AB367.jpeg So the bark is set the color is good time to wrap.. he is the best of both worlds
    Aluminum foil bottom and butcher paper top.. a trick taught to me by Big Moe Cason..
     
  13. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So here is an update on the lamb shanks.. 24 hours to find out that I F...ed up! So I know the shanks would kinda float in the Sous vide so I did what I always do. Put a 6 oz lead sinker in a zip lock bag and put it in my vac back with all my ingredients. But normally I Sous vide for 2 hours at 132 degrees but this one was 167 for 24 hours.. just enough time and heat for the zip lock to melt and let the juices mingle with the lead! So not wanting to poison my family,into the trash it went! Hard lesson learned!!!
     
  14. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    But I still have Brisket and Pork Butt
     
  15. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    82676AB6-F54C-4FF5-84A8-1DA990FF54B5.jpeg 9ADE9264-2DE3-49DD-AD33-33B7D80E137A.jpeg 00B229D7-E21F-4143-BBA5-4AC6E7BAEE00.jpeg Brisket came out awesome pull pork great.
     
  16. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Finished plate pork, brisket smoked cheese , mashed and veggies..
    Sunday Dinner at its best!
     
    HalfSmoked likes this.
  17. 5GRILLZNTN

    5GRILLZNTN Smoke Blower SMF Premier Member

    That brisket looks amazing. Sorry about the lamb.
     
  18. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Thank You. I will do the lamb again
     
  19. Tough lesson on the lamb shanks...
    Next time, try using a pot or a plate to weight the shanks down. You can even use a small grill grate to keep them from floating up. Hope this helps.

    BTW, that brisket looks awesome!
     
  20. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Yup no matter how experience we are there are mistakes to be made and in the best interest of safety was to toss it.

    brisket and PP looks great.

    Warren