Big Things coming Sunday

[lemans]

Here is a sneak peak of some of it!!!

 

[lemans]

 

[lemans]

 

[Scott Eisenbraun]

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

 

[AllenRR]

The fact that you are using vacuum sealed bags for marinating is an awesome idea. I will have to try that. Thanks!

 

[AllenRR]

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...

 

[lemans]

Now the rest of the Q
8 lb Boston Butt and 5 lb Briskt Flat on my Vision with Cherry Wood on my Vision

 

[lemans]

 

[AllenRR]

Sous vide cooking isn't for everyone but almost everyone who tries it becomes a believer.

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

 

[lemans]

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..

 

[lemans]

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!!!

 

[lemans]

But I still have Brisket and Pork Butt

 

[lemans]

Brisket came out awesome pull pork great.

 

[lemans]

Finished plate pork, brisket smoked cheese , mashed and veggies..
Sunday Dinner at its best!

 

[6GRILLZNTN]

That brisket looks amazing. Sorry about the lamb.

 

[lemans]

Thank You. I will do the lamb again

 

[indaswamp]

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!!!

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!

 

[HalfSmoked]

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

 

[lemans]

Thanks Warren
That trick with the wrapping of the brisket is a winner!

 

[indaswamp]

I've also seen holes punched in the corners of the bags on the seal tag ends which then had twine run through. each corner is then tied to the roasting pan grate (the one you put in the bottom of the roaster to keep the turkey off the bottom) which when inserted into water, the shank floats up off the bottom, but can't float to the top.....