Well I would say it could have been worse. Some parts were perfect, others did not pull apart. So prob could have left it on longer. Enough good parts for me and the Mrs. to enjoy. I’ll try again next week.
I remember starting off with a 14 lb brisket. I had no fucking idea what I was doing, but it somehow worked.
No bone. My neighbor gave it to me to try out, had a bunch in his freezer. Probably a butt they cut in half then froze, that's why it was so small.
I saw a bunch of butts cut small during the earlier pandemic times when stores were having a hard time keeping shelves stocked
Whenever you want to do a long cook, get a 8-10 lb bone in pork butt. Even more forgiving than what you just cooked, the long cook time will allow more time to dial in the cooker and see what it’s like getting that thing going for 12-15 hours. Since they’re so cheap and hard to really ruin, it’s the perfect piece of meat to learn on
I literally had just seen some bacon wrapped meatloaf at sams earlier and thought 'man, I gotta make that myself on the grill sometime'
Local grocery store had these at a damn good price $7.00. On SRF website it’s $14.00. So gourmet hamburger it is tonight!
Forgot to take pics post cook, but solid burger and would fuck again. The shrinkage on those patties was more than I anticipated.
Just threw an 8 lb butt on. Forgot to get pics I’ll try to remember later. I love cooks like this, gives me time to myself in the middle of the night/early morning and an excuse to drink all hours
When I do a long cook ahead of a tailgate/football game, I’ll drink when I throw it on before bed, wake up to check on it (if I need to) but go back to bed and then I’ll crack open a drink when in get up for good around 6
Is B&B lump any good? Local Ace has that. I refuse to ever use Cowboy lump again. It does not burn evenly, it crackles and sparks like crazy. Worst charcoal EVER
I don’t mind it, using it now. It’s my default go to when I need to hit over 50 for my coupon. I’ll buy it 10/10 times over rockwood.
Yeah, I've had better luck cooking it in the oven than the smoker, it doesn't seem to pick up much smoke through the casing. I use about a 60/40 ratio of lean venison to pork (the pork is probably 60/40 lean to fat) and cure it in the fridge for at least 3 days. The hardest part for me is my stuffer is super shitty and it seems like if you don't get it stuffed tight (thats what she said), air pockets fill with fat as it cooks and kind of congeal on the surface of the sausage and its not an ideal texture. Cooking in the oven seems to alleviate this to a degree but if you can find a good stuffer and maybe start with small rolls at first to make it as tight as possible, it seems to help. I more or less follow this recipe but like to experiment with different ratios and additives (jalapeños, high temp cheese). Its not very spicy, imo. https://extension.umn.edu/preserving-and-preparing/venison-making-summer-and-smoked-sausage Pretty fun thing to mess around with and a good way to get rid of extra ground venison.