Got started smoking my tri-meat smoke this morning just before 7:00. Not much going on yet but pretty smoke. On the menu is a boneless Leg O Lamb, a beef roast for the wife, and a Pork butt for pulling and saucing. Here's a pic before they went into the smoker.
Line starts here cheech, you better hurry. It's looking good, the beef is at 140Âº the Lamb is at 127Âº and the pork butt coming in at 107Âº and the fatties still have a bit to go so you still have time
i dont have it often enough to be able to 1st hand recommend something...
i do know that in my notes it said to try a mustard style bbq sauce..
this is one i copied from here --i think
"""""""""""""This is the sauce that my family cant get enough of. Here goes
1 cp yellow mustard
1/2 cp sugar
1/4 cp packed brown sugar
1/4 cp water
3/4 cp apple cider vinegar
2 tbl chili powder
1 tsp white pepper
1 tsp black pepper
1/4 tsp cayenne
Simmer Part 1 for 30 min, add Part 2,
continue simmering for 10 to 15 more min
let cool and refridgerate for at least 24 hours.
Goes great on pulled pork sammiches,
sometimes I add a little saracha for heat, and dont forget the slaw!!!"""""""
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also i have this in my to do list
soFlaQuerâ€[emoji]8482[/emoji]s Carolina Mustard Sauce
Â¾ Cup Yellow Mustard
Â¾ Cup Red Wine Vinegar
Â½ Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
Â½ Tbsp. Worcestershire Sauce (Lea & Perrins)
Â½ Tsp. Soy Sauce
Â½ Tsp. Tabasco Sauce
1 Â½ Tsp. Course Ground Black Pepper
1 Tsp. White Pepper
In a medium saucepan, combine ingredients, stirring to blend. Bring to boil, then lower to simmer for at least 30 minutes. Let stand at room temperature 1 hour before serving.
Okay I have the report for ya. After finishing the pork butt at 5:45 pm (started entire smoke just before 7:00 am) We gathered everything up and headed off to the gathering of family.
Here's the run down: I cooked a boneless leg of lamb, beef roast, and a pork shoulder butt roast.
The roast beef came out at 12:25 at an internal temp of 195Âº. In my opinion if smoking a roast, treat it like a brisket. This particular piece of meat didn't tender up as I desired, so it took a stroll through the crock pot to finish loosening up. Tasted good, with good smoke flavor both before and after the crock pot - just not tender before.
The boneless leg of lamb came out a little after 1:00 pm at 160Âº which should have been approx. a medium cook. I'm not a medium meat person unless the cook doesn't know how to cook. I highly recommend to pull lamb out between 145Âº - 150Âº.
If you don't like pink meat, then you should maybe consider another beast for the smoker. This piece was overdone and a bit dry. It had good flavor. As I saw it described in one other thread - It doesn't taste like chicken nor does it taste like beef. I would say closer to a venison taste if you had to compare. It may have just been this piece though.
I still recommend giving a shot at lamb if you haven't already - just let it be done closer to medium rare, it should be quite tastey then.
The pork shoulder butt roast finished up at 5:45 pm @ 194Âº (10 3/4 hrs total for 9.11 lbs or 1.2 hrs per pound) This piece was the most sucessful piece of the day. Very tender, very juicey, tastey smoke flavor with the spices from the rub tickling the taste buds. After pulling the butt, it rested for just over an hour before pulling.
I didn't have the time for the mustard sauce today, but will definitely get it done later. I hate to rush any new recipe for fear of pulling a bone head mistake like double this and none of that. I did have the Carolina Red Pork Sauce which was pretty darned good.
Pics for viewing pleasure:
Leg of Lamb @ 160Âº
Roast Beef @ 195Âº
Leg of Lamb sliced
Pork shoulder butt roast @ 194Âº
Pulled Pork when finished
Review shows that:
1) I shouldn't think when I'm not used to it. Don't over cook lamb.
2) Roast beef is called roast beef for a reason. It's tastey smoked, but not ideal smoker material unless you are willing to maybe finish in another manner.
3) Pulled pork is GOOD
4) Three individual different pieces of meat - 40ish Dollars, Whole day spent smoking and continued learning - No Charge. Time spent with family when it's all over and still getting compliments - PRICELESS