- Jun 28, 2015
- 483
- 296
Going to put me and the MES30 to the test today.
Doing
Some of the prep, like soaking the corned Beef was done yesterday afteroon, I changed the water once last night. And then 7AM this morning I did the rest of the prep work and go everything in the smoker. I will post separate articles with results for each item when I get there.
First couple of challenges already, I have a smoke and a DOT (so 3 ports) I planned to just swap leads around once in a while to keep an eye on everything. But then realized I only have 3 meat probes to start with, duh..... So going to be interesting keeping up with everything a bit old school.
I don't know if the Cracklings are going to work, I don't think mine looked like the videos I saw, but withholding judgement and sticking with it. Worst case scenario, I cut the skin off and have some great pork belly.
When I opened the corned beef, it actually had a small piece of point on it. I cut it off so that I could have nice even Pastrami slices with good crust, or at least that is the plan! So I put brisket rub on the piece of point and we will see how burnt ends from a corned beef point comes out.
On the brisket I am trying an experiment, if it works out you will hear all about it in the post for it, if it is an epic fail, you might not hear about it :-). If it is out of the world good, you might have to pay to hear about it LOL.
Here's some quick pics. I better get back at it, going to feel like a one legged man in an ass kicking competition before the days is over.
Funny thing is I don't even know what's for dinner tonight, but I got a feeling it will be smoked what ever it is LOL
Doing
- Chucky for Poorman's Burnt Ends
- Brisket Flat
- Pastrami from a Corned Beef Brisket
- Attempting Pork Belly with Cracklings
- And Dr Pepper Injected Butt for pulled pork.
Some of the prep, like soaking the corned Beef was done yesterday afteroon, I changed the water once last night. And then 7AM this morning I did the rest of the prep work and go everything in the smoker. I will post separate articles with results for each item when I get there.
First couple of challenges already, I have a smoke and a DOT (so 3 ports) I planned to just swap leads around once in a while to keep an eye on everything. But then realized I only have 3 meat probes to start with, duh..... So going to be interesting keeping up with everything a bit old school.
I don't know if the Cracklings are going to work, I don't think mine looked like the videos I saw, but withholding judgement and sticking with it. Worst case scenario, I cut the skin off and have some great pork belly.
When I opened the corned beef, it actually had a small piece of point on it. I cut it off so that I could have nice even Pastrami slices with good crust, or at least that is the plan! So I put brisket rub on the piece of point and we will see how burnt ends from a corned beef point comes out.
On the brisket I am trying an experiment, if it works out you will hear all about it in the post for it, if it is an epic fail, you might not hear about it :-). If it is out of the world good, you might have to pay to hear about it LOL.
Here's some quick pics. I better get back at it, going to feel like a one legged man in an ass kicking competition before the days is over.
Funny thing is I don't even know what's for dinner tonight, but I got a feeling it will be smoked what ever it is LOL