Multi Racial Q View

[rio_grande]

This didn't really fit in any catagory so I thought I would try it here.
It has been some time since I posted any q view so lets see how it goes.

First in all this time smoking stuff I have never smoked a briskit till tonight. Have it on top to absorb plenty of smoke, under that is a full side of canadian bacon, cured about 20 days,, aught to be done by now. Finally sitting on top of the water pan is a goat shoulder salt and peppered Rivet style.. Not sure if I will finish it on the smoker or grill,,, We will see.

Runing the smoker between 250 and 280 lot of temp change tonight but it hasn't dropped below 250. I had to seperate the tip and point to get it all into the smoker.

These pix are first opening for the first spritz..

 

[the dude abides]

Looking good Rio! Can't wait to see the finale.

 

[rio_grande]

Hey Rivet what temp should I pull that shoulder at?

 

[the dude abides]

I see he's not online. Try and send him a PM and see if that gets his attention.

I found this thread of his, but it doesn't really say
http://www.smokingmeatforums.com/for...ad.php?t=84209

 

[rio_grande]

Thanks Dude, it was actually in there he was taking it to 200, That is the new plan!!

 

[the dude abides]

10-4. Glad you saw that. I must've missed it. Good luck. Keep up with the qview!

 

[beer-b-q]

Looks Great...

 

[triplebq]

Looking good Rio

 

[irishteabear]

Nice to see you post again, Jeff. Everything's looking good.

 

[rio_grande]

The goat and CB is off the smoker in record time 6 hr seems quick.

Well here are the pix!!

 

[solaryellow]

Looks good Jeff!

 

[DanMcG]

Looking good Jeff, almost midnight here.... any more Q-view tonight?

 

[rio_grande]

Here you go Danno

All in all the CB turned out as expected, The briskit was a bit dry but I also now know I didn't leave enough of the fat cap on. The goat tastes awsome, but is full of sinue or tentons of sorts. At least it tastes good... Not a bad briskit for my first..

 

[rio_grande]

Well I must have done something right cause everyone ate till they were complaining of being full.
I plan to soak and inject the next briskit but the goat turned out fine. When I initally pulled the goat out I thought it was just a stringy tough piece of meat. A reheat today in the oven with some watter dribbled on top toook care of any toughness. Briskit was still a touch dry but I know how to fix that.

 

[pineywoods]

Looks like it all came out good nice job