Full Weekend Q View Heavy

[nate_46]

This weekend was a long weekend so I thought I would have time to fill the freezer with smoked goodies to last us through the next couple of months. I wasn't planning on eating any of it right away, I was just tired of having nothing for lunches or late dinners. Never fails you get hungry, go to the refrigerator and can't find anything to eat. Good time to solve that problem, but i think it isn't going to last as long as I thought.

I snapped a few pictures to keep track of my progress, but once I downloaded the pictures I found out I didn't have any before pictures of the pork. Oh well you will get the idea and I will explain the steps as best as I can.

I woke up on Saturday morning to find that during the night clouds rolled in.... This is a picture from my back patio looking at Mt. Blanca. It was a real cool looking morning, but I figured I would be battling the elements.

I rubbed up my beef and set them aside to rest while the smoker was warming. Left to right I have about a 5# Chuck roast from the freezer, a top round roast from Safeway, and a sirloin tip roast from the freezer. The Chuck was dusted w/ salt, pepper, and garlic powder. The round roast had a trial pack of McCormick's French onion, pepper, and herb seasoning. The tip was finished with Worcestershire pepper rub.

Once the smoker was ready I dropped everything in and began the waiting game. The pork loin and the roast on the right (and lower right) was dry cured, soaked, and left overnight to dry in the cold box. I seasoned the larger piece with sugar in the raw, brown sugar and garlic powder. The capacola, in red, was seasoned with paprika, chipotle powder, red pepper flake, black pepper, and lots of love

.

After 1 hour (about 10:00 a.m.) I threw in 2 packages of brats for lunch figuring they would take a couple of hours. Everything was going good now and the smoker was dialed in at 240 degrees. No real big temperature spikes, a nice change from the past. The sun decided to show itself a little. I am hoping that the weather will hold.

Its 12:15 and the brats are almost done, good thing cause I am hungry. The sun came out and the clouds cleared. Now if I can avoid the winds I will be Okay.

The rest of the smoker pictures didn't show much because the sun was bright and the inside of the smoker was dark. Not much to see, except dripping meat. Of course I forgot the drip pans.

I will continue the story in the next post.

 

[beer-b-q]

Good Selection of Grub... Keep the Qview coming...

 

[pineywoods]

Looks great and nice view

 

[nate_46]

Where was I? Oh, the small tip roast was done first. I pulled it at 140 because I wanted it and the round for roast beef. I snapped a pic, foiled and let it rest.

Next the Canadian bacon was next, pulled at 162 degrees. Foiled and resting.

Capacola followed soon afterward. Both pieces of pork finished way before the large beef roasts. I have modified the SNP again and my chamber temperatures have equalized. In the past the meat closest to the firebox would cook much faster than the rest. I still get radiant heat from the firebox wall, but if I place the meat a few inches away I don't have much of a problem.

Finally the other roast beef was done. This one took a while to reach 140. Don't think I had a thermometer problem because I checked them before I started.

The only thing I have left is the chuck roast. This thing had a hell of a stall. It has hit 147 and then back down to 140. I had enough so at about 6:00 p.m. I pulled it and threw it into the oven at 250. Currently it was at 143 and holding. I was worried about a temperature probe problem so I poked it in a new spot with my Taylor and it read the same. Guess it is a weird piece of meat.

At about 11:30 p.m. I had to go to bed, couldn't stay up any longer. Sucks getting old. I pulled the chuckie from the oven at 195 degrees and let it rest for a few minutes. I pulled it, covered it and went to bed.

There was a lot of pulled beef there. The bowl is about 14 inches round and a foot high. Boy did it have a good taste to it. I need to be careful of the black pepper though. I have been using fresh peppercorns run through a coffee grinder and I didn't realize how much stronger it tastes. Very good pepper taste though.

More to come, next I chill, partially freeze the meat and run it through the slicer.

 

[nate_46]

Whew this is a long post. My two index typing fingers are getting tired. Talking about pecking the keyboard!!!!!

Anyway this morning I threw the meat in the freezer for a hour or so to firm up. Here are some sliced pics.

The Canadian Bacon

The Capacola

and finally both pieces of the roast beef

I was planning a fattie for this morning, but I got tired and lazy and skipped it for today. I think I will do it Tuesday night after work. It is a easy short smoke.

Some thoughts I have:

I still have problems with my salt content with the Canadian bacon. I test fried a piece and it was great, nice flavor and no hint of salt. Once I sliced it I tasted quite a bit of salt, but it is still edible. The wife and kids loved it. I am a little sensitive to salt.

The capacola was great. The bark was really smoky hot, but because you only get a little with every slice it was great. This is going to have to be done again.

The roast beef was a little dry, so I froze it with a little broth. It should be okay for sandwiches, and if not just put a couple juicy tomatoes on top. Problem solved

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I loved the chuck roast. It had such a great beef flavor, and the peppery bark brought out the flavor. Much better than a pulled brisket point.

I scored the slicer from a co worker (cousin) and I hope he doesn't want it anymore.

It is a Rivial 1101, but it worked great! Not perfect slices, but smaller and more uniform than I can make free hand.

I should of wrote down more information because I can't remember all my thoughts now. Later I will pass along my recent mod to my SNP for everyone to think about.

Thank you for looking at my meat.......errrrr that doesn't sound right.

 

[irishteabear]

Nice!

Everything looks delicious. I love the sight of a full smoker.