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.…
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.…
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.…
Read more »Just yesterday I smoked some lamb, and today I’m starting a pork butt for a get-together tomorrow night. 14.2 lbs at $2.29/lb from Costco. I’ll use 1.5 cups dust and 2.5 Tbsp salt, similar to last time. 2015: started the smoker with hickory chips at 225℉ 2050: meat is on the smoker! And it’s actually set to 225℉ this time. Marked probe is on top. 0730: 169℉ and 173℉ 0930: 171℉ and 180℉ - raising the temp to 275℉…
Read more »We got 4.2 lbs of lamb chops from Costco because they were out of lamb legs. I plan to just try the regular recipe with a little less salt than last time. Rub is: 8 cloves of garlic 3 Tbsp sea salt 2 Tbsp pepper 1.5 tsp oregano 2 tsp thyme 2 tsp rosemary (from the garden!) 4 Tbsp olive oil Put it all in the food processor then paint it on the lamb, then put it on the smoker at 275℉ (was supposed to be 250℉ but I screwed up) until it hits 160℉.…
Read more »This is the day for smoking corned beef! My parents are in town and it’s almost St Patty’s Day, so corned beef is the perfect thing to make. It’s easy and we all like it. Normally I boil it or bake it, baking it being my favorite way to make it so far… This time we’ll try smoking it, to which I’ve heard makes it fantastic. 0845: started corned beef on the smoker at 225℉…
Read more »This brisket was 16.6 lbs, $3.49 per pound, from Costco. 0730: started trimming. I’ve separated the point and flat again, so I expect this to be done around dinner time, although I’ll probably have to pump up the temperature around 1300. 0815: 4 tbsp salt, 4 pepper, 2 garlic powder 0830: on the smoker at 225℉. 1230: 173℉ and 177℉, which I would guess is past the stall 1400: 174℉ and 178℉, so still going slow.…
Read more »4.13 lbs, $5.99 per lb, from Costco San Antonio I’ll use almost the same setup as last time but .5 Tbsp less salt (only 3.5 Tbsp), I only have 6 cloves of garlic, and I don’t have fresh rosemary so I’m using the dry stuff. Plus, I’m using apple wood. 1120: started smoking! 1420: meat is at 157℉ according to the probe, and Thermapen says that’s my lowest temperature in the meat… Time to come off!…
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