- Dec 27, 2014
- 1
- 10
Happy Robbie Burns Day to the Forum!
We thew a Burns Dinner party last night, and I took the opportunity to show off my favorit new toy, an MES 30.
Smoked a brisket flat and a sausage stuffed pork loin.
Brisket was salted for a day, then rubbed wil a black pepper based rub, injected with broth and smoked for a loong time. I'm still getting used to how long this takes (and this was my first brisket). on at about 10 p.m. at 225. It was wrapped at 6 a.m., IT 150. Came off at 4ish, IT 203. Wrapped and in the cooler for a few hours.
I was worried that with such a long cook it would be all dried out. But it wasn't, it was very good. Couls maybe have pulled it a couple of degrees sooner, but it could still be sliced, it didn't fall apart.
Stuffed pork loin was inspired by the sticky over in the Pork section. I made my sausage, a Bulgarian kyufte. Brined the loin for a day in a mixture of AJ, salt sugar and some seasonings. Covered it with peccorino regiano and the sausage. Rolled it, rubbed with a paprika based rub and smoked to IT145, glazed with a mahogany sauce (from another Pork sticky) made with our own aprocot jam, and wrapped till dinner.
I was tempted to smoke the haggis, but I held off... maybe next year.
Salad, starters and sides were all very good. I'm a little light on Q view, but I'll attach what I have. Guests may come up with more photos, which:biggrin: I can add later.
We thew a Burns Dinner party last night, and I took the opportunity to show off my favorit new toy, an MES 30.
Smoked a brisket flat and a sausage stuffed pork loin.
Brisket was salted for a day, then rubbed wil a black pepper based rub, injected with broth and smoked for a loong time. I'm still getting used to how long this takes (and this was my first brisket). on at about 10 p.m. at 225. It was wrapped at 6 a.m., IT 150. Came off at 4ish, IT 203. Wrapped and in the cooler for a few hours.
I was worried that with such a long cook it would be all dried out. But it wasn't, it was very good. Couls maybe have pulled it a couple of degrees sooner, but it could still be sliced, it didn't fall apart.
Stuffed pork loin was inspired by the sticky over in the Pork section. I made my sausage, a Bulgarian kyufte. Brined the loin for a day in a mixture of AJ, salt sugar and some seasonings. Covered it with peccorino regiano and the sausage. Rolled it, rubbed with a paprika based rub and smoked to IT145, glazed with a mahogany sauce (from another Pork sticky) made with our own aprocot jam, and wrapped till dinner.
I was tempted to smoke the haggis, but I held off... maybe next year.
Salad, starters and sides were all very good. I'm a little light on Q view, but I'll attach what I have. Guests may come up with more photos, which:biggrin: I can add later.
