Good to know there’s something I can do with this bag, I couldn’t bring myself to throw it away: Also in the future I’ll be less concerned about cutting away flat.
I trimmed between the point and the flat cause the fat there won’t render down. Also squared min off for a more even cook. Have a pound and a half of flat that I’m gonna attempt a sous vide pastrami
absolutely when i was limited to my joe i used the foil pan trick a lot after a couple hours it’ll tighten up, then you can remove the pan and have plenty of room to lay it flat
thought I had the fire under control. Went to sleep at 3 and woke up at 8. And the fire had choked out. Think I can still save it.
Cured a pork belly and that’s the last of bacon from this morning. Is it worth the time outside quarantine? Probably not, but if it all goes to shit I can sleep knowing I can make my own bacon. Not that it’s hard at all, but guess than has some value? And then dinner.
2 ~5 lb butts, cause they didnt have any big ones Trimming toenails right now Will update in subsequent pictures
So nice, 29 when I started this morning. After freezing my balls off for 5 minutes I came in and got my coat, hat and gloves on.
Got two racks of spare ribs today. Think I'm going to go one wrapped 2/2/1, one unwrapped until done. Do a little side by side comparison. Any thoughts??
I did this a few months back. They all turned out delicious and I didn’t even remember which were which at the point of tasting. Moral of the story: relax and enjoy the cook, it’s going to turn out delicious
Spoiler: Thoughts Very beefy, didn’t take as much smoke and s/p as I’d like Adequate bark Should have trimmed way more of the flat Fuckin Franklin makes this look too easy
Looks fantastic. I’ve read previously that you can try as hard as you’d like but your just never gonna get the bark you are seeking on a kamado/egg style cooker. It’s too moist and to get the bark you desire you’d be drying the meat. Held true the few times I’ve tried and same with a buddy of mine. Anyone else have luck with that and what’s your trick if so? progress:
So the deckle just ended up as a gelatinous fat mess between the two muscles. Is that just to be expected or do some people completely separate the flat from point and cut that away before cooking?
mines already at 195 after 4 and a half hours unless my temp is way off i’m holding a steady 275°-280° not worried about it but damn this fucker’s moving
Only pic I took of the rib roll was when it was at about 100 or so. Didn’t get an after pic but it turned out quite nice
So my brisket flat is for lunches as my fucking physical therapy clinic won't shutdown. Should slice what i want the morning of for my lunches or pre-slice?
Top unwrapped Frank's Red Hot Rub binder Byron's But Rub Fox Brother Vineger BBQ sauce bottom wrapped, brown sugar, butter Mustard binder, same rub as above Stubbs Original Sauce. Vinegar Def came out darker. The foil steam took some color off the ribs, but came back over the last hour
Going to attempt to smoke some pulled pork for the first time sometime this week since I have to work from home now. Figured I might as well make the most of it
now is the time to jump into something new i was able to hook up with a local pit builder and he’s gonna let me help out and hopefully get more hands on as i learn