Well here’s an interesting, overly-involved pork shoulder video. Two things that stand out to me: $20 cut of meat, $20+ in rubs, injections, and wood pellets. I would love to be smoking in freezing temps right now, rather than the muggy humidity of Georgia summer. Happy Father’s Day to any of the dads ITT smoking today! Spoiler fuck President the Donald
I suppose cutting away the fat cap and excess hard fat from the outside makes sense given his cooking method. I just toss it during the pull afterwards. The foil-wrap braising is interesting though. I’m actually curious enough to try this on my next shoulder.
And here’s a pic of my setup. Got the egg second hand from my dad as he didn’t use it anymore. I just had to strip it down and replace the handles/screens/gaskets. Then my father-in-law built me the table as a Christmas present.
It was fun. Super easy. Just taking it down to the base ceramic pit and then buying all new shit from the local hardware store and bolting it on.
Well, I got the brisket on the pit. Is 8am too early for a beer? It’s Father’s Day, right? Happy Father’s Day ya filthy animals!
I've experimented with multiple methods with minimal noticeable difference. Maybe don't get your panties in a wad over a post sharing information on the science behind the myth
Ok, so the brisket has been on for 3hrs now at 250. The internal temp is 172 degrees. Should I pull it off and wrap in butcher paper now or just let it keep going? Edit: to be clear I meant should I wrap it and put back on the pit until internal temp gets to around 200-205.
ok so just leave it until internal temp reaches 205? Don’t wrap, don’t worry about how long it takes to get there?
Depends on where you fall on the wrap conversation. I’ve only ever cooked one brisket, and I went to butcher paper after like four or five hours (think that’s beyond the point it will take on any more smoke flavor.)
If you’re throwing baby backs and spares on a traeger at the same time, would they both be ready at about the same time? Spares normally take longer if anything right?
Did these yesterday after my neighbor challenged me after seeing them on the gram. Bacon wrapped lollipops, pretty damn good for chicken legs.
Well I got to 200 quicker than expected. Pulled off the pit and stuck it in the icechest to rest a few hours.
It depends on how crazy you get. Just trimming them and pushing the meat down is nothing. I busted out the pliers and tore out that little bone and all the tendons in each one to make bites cleaner. That sucked.
I’d go into this thinking fuck it, but end up grabbing needle nose and doing what you did. They look sexy af. Nicely done.
Picked some purple cherokees along with several other varieties in my backyard yesterday. Made a traditional salsa and used the lemon boys to make a mojito salsa