11.19 lbs pork butt from the commissary, $2.02 per pound. I’ll use 2.75 Tbsp salt and 1.25 cups Memphis dust. Smoking it at 225℉ until it hits about 203℉.
6 Nov, 2310: meat is on the smoker.
7 Nov, 1330: meat is at 170℉. I’m turning the smoker up to 275℉.
1750: 201℉ - I’ll take it off soon.
1810: 203℉, perfect!
Pork butt was fantastic. Perhaps a little fattier than usual, but seems delicious.
… Read more »16 lbs brisket from the Commissary, $4.55 per lb, 4 Tbsp salt, 4 Tbsp pepper, 2 Tbsp garlic powder.
17 Oct, 1025: brisket is on at 225℉.
18 Oct, 0800: brisket is to about 188℉.
1000: brisket is to about 188℉ still.
1145: still about 188℉, and I’d rather leave the smoker at 225℉ still, so I wrapped both.
1330: now it’s at 185℉!? I turned the temperature up to 275℉.
… Read more »I haven’t made ribs since 2018, apparently. Let’s do ribs again! And a pork butt later. I have been wanting ribs for a while, but haven’t done em. The wife isn’t a fan of ribs. And - last time I did them it didn’t go so great. But I have learned from that time. This time I only bought one package of ribs from Costco, 3 racks. St Louis style, 11.41 lbs, $2.89 per pound. I’ll smoke them at 250℉ until they hit 203℉. I might have smoked them at 225℉ but I have a time limit today…
… Read more »Turkey Day!
22 lbs turkey (that’s crazy). I spatchcocked it then took out the breastbone so it’s fully split in half. I brined each half in a gallon of water with a cup of salt and 3/4 cup brown sugar.
My herb butter was very roughly inspired by this site. My cooking plan was inspired by this site.
27 Nov 1930 - turkey is in the brine. I struggled to get this to cool down because it didn’t fit in the fridge, so I had it in the garage in a bucket surrounded by ice. Hours later everything cooled below 39℉. It makes me nervous, but we’ll cook it until it’s fully done.
… Read more »16 lbs brisket, 4 tbsp salt, 4 tbsp pepper, 2 tbsp garlic powder.
15 Nov 2200 - started the brisket at 225℉.
16 Nov 1220 - brisket is at about 180℉, turned it up to 260℉.
1220 - fish is drying after brining overnight.
1520 - brisket point is done at 208℉ (oops) so I took it off. Flat is only at 192℉, so I upped the temp to 275℉.
… Read more »Some friends are coming over around veteran’s day… Time for some pulled pork. 17.3 lbs pork butt from Costco for $2.29 per lb. Using 1.75 cups of Memphis dust, and .5 tsp salt per pound (2.75 Tbsp).
2200 11 Nov: pork is on at 225℉, apple wood chips, red probe on top blue on bottom.
1020 12 Nov: top is at 175℉, bottom at 165℉.
1240: 180℉ top, 171℉ bottom. Bumping temperature to 275℉.
… Read more »Brisket. 13.6 lbs, $3.79 per lb (Costco).
3.5 Tbsp salt 3.5 Tbsp pepper 1.75 Tbsp garlic powder
Around 2300 3 June: brisket on the smoker at 225.
Around 0900 4 June: turned the smoker up to 275.
1230: both slabs of brisket are over 202, time to come off!
1250: putting the fish on, now at 120.
… Read more »Costco leg of lamb, 4.6 lbs, $5.49 per lb. Slathering it in, per lb:
2 cloves garlic
.25 Tbsp salt (this is a change from the past, when it was too salty)
.25 Tbsp pepper (to match the salt now)
.5 tsp oregano
.5 Tbsp rosemary (my current recipe says .5 tsp but I don't believe it, so I'm trying Tbsp)
.5 tsp thyme
1 Tbsp olive oil
So, 5 cloves garlic, 1 1/8 Tbsp salt, 1 1/8 Tbsp pepper, 2.25 tsp oregano, 2.25 Tbsp rosemary, 2.25 tsp thyme, 4.5 Tbsp olive oil. Ish. This isn’t rocket surgery.
… Read more »16 lbs of brisket from Costco at $3.99 per pound (and people act like brisket is crazy expensive…), 15 lbs pork butt at $2.29 per pound, 4.87 lbs top sirloin at $5.99 per pound, and about 5 pounds salmon at $11.99 per pound.
I’m going to try to cook the brisket and the pork butt at the same time… I think it’ll fit and not overload the smoker, but I’m a bit worried about that. On the brisket I’ll use 4.5 Tbsp salt, 4.5 Tbsp pepper, 2.25 Tbsp garlic powder. On the pork butt I’ll use 2.5 Tbsp salt, and about 1.5 cups of Memphis dust.
… Read more »Today I’m smoking brisket, salmon, and lamb. Last night I brined the fish, then got it drying around 10, and started the smoker at 1250. I’ll smoke it until about 1700, then do the lamb to 160℉, then do the brisket overnight. The lamb is 5.7 lbs at $7.99 per lb, brisket 14.2 at $4.99 per lb. Unfortunately the brisket has a ton of fat on it - this was a bad buy. Doing these all at the same time means I only have to clean the smoker once.
… Read more »