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:
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. I upped the temperature to 275℉.
… 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! Only 3 hours. Now I’m planning to do salmon so I set the temperature to 120℉ and try to cool the smoker off.
… Read more »Time for a very COVID-19 Thanksgiving, and that means a break with family, a break with friends, a break with tradition. That means - Thanksgiving brisket!
I’m not sure why but almost everyone I ask is doing brisket instead of turkey. Ok, I am sure why… If nobody is coming over that expects turkey, then why make it? I don’t love turkey. I love chicken. I love ostrich (no joke, ostrich steaks are great).
… Read more »14lbs pork butt at $1.89 per pound from Costco. 5.9 lbs salmon from Costco at $6.99 per pound.
Ready for the rub!
2025: started the smoker, with apple chips this time, at 225℉.
2050: salted and Memphis dusted the pork, 1.5 cups dust, .5 tsp salt per pound (2 1/3 Tbsp).
Rubbed and ready
… Read more »I’m back in Texas! And Sarah’s living here for the first time. She had only visited, previously. I’ve already taken her to a local BBQ place that was great, she tried the brisket as did I. Her standards are set high! I’m pretty confident about how this first Texas brisket will turn out though so I’m not worried 😉
I picked up a 15.65 lbs brisket, $2.98 per pound from Sam’s. I ended up cutting more fat off than usual, so that’s not amazing. I also picked up some $8.98 per pound Atlantic salmon (skinless, Sam’s has both), a 3.25 lbs filet and 3.42 lb’er.
… Read more »I was ready for lamb at Easter, but we’re a couple days past that now. It really snuck up on me, so the lamb was still frozen day-of. Well, we’ll make it today. I’m using a recipe similar to last time (recipe here), because after writing that post I realized the smoked lamb was really fantastic. Maybe it just needed some time in the fridge, but it was really fantastic later. I ended up greatly preferring the smoked lamb to the sous-vide.
… Read more »Well - the world is on lockdown - it’s COVID-19 time. We don’t have any toilet paper at the store, but there’s plenty of meat. Don’t ask me why there’s such a disparity - I guess folks are stocking up on other things…
Not much left…