Experiments goin!

Discussion in 'Pork' started by pignit, Aug 15, 2009.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I'm doing a number of new things tonight so I wasn't sure where to post them......
    First off, Ron Man and I have been discussing the issue of the hot right rear corner on the MES. Obviously it is caused by the burner being set to the right rear of the unit. Ron suggested I try putting something in the MES to redirect the heat or to disperse the heat so to speak from coming straight up the corner and out the vent. I didn't spend much time with it and found this piece of metal laying around and attached it to the MES with a few magnets.... (sheds some light on the quality of stainless used on the inside). Wasn't a big deal but it actually made quite a difference that I can see already.


    First in was a Buckboard bacon I had pickled and brined. I deboned two boston butts, one for Buckboard and another for a more traditional ham flavor. I used TQ with some CBP, Garlic powder and onion powder. Let sit in the brine for 48 hours. Rinsed well.... did the ol fry test and was pleased with the salt level. I rubbed it down with molassas and brown sugar and CBP.


    Next in was another experiment for me. I have had this chuck roast in a TQ dry cure for about 4 days. I rinsed it well and let it stand in the fridge for another day. Rubbed it down with EVO, CBP, Onion Powder and Garlic Powder, dry mustard and into the smoker. I'm curious as to how the texture and flavor will compare with strami or pulled pork. It is by definition Cured Beef so we'll see how it turns out.


    Next up is a couple of tender chuck roasts. I rubbed them down with some of Reds homemade rub and into the smoker. Planning on taking them to 160 and foiling. Take on to 200 from there.


    This is another butt that I pickled and brined at the same time as the Buckboard Bacon. I'm doing it a little different. Last time I seasoned it as a capicola. This time I rubbed it down with honey, turbinado sugar and CBP. I'm going to smoke it to about 180 for slicing.


    And last but not least.... 2 big ol Butts. Simply rubbed down with Reds Homemade Rub and slammed in the smoker. I hope to have pictures in the morning of all the finished goodeeezzzz.


    Tic...... Toc.....

  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looking forward to the results Dave.
  3. alx

    alx Master of the Pit OTBS Member

    From what i can see awesome-man( computer needs a re-build).I don't have a MES but they should hire you for research and development.Nice write up and observations.Will be tuning in for another fantastic smoke.....
  4. oneshot

    oneshot Master of the Pit SMF Premier Member

    This is great!!! Can't wait to hear and see all the different results!!!![​IMG]
  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    Oh Boy...I'll be checking in tomorrow morning for the updates and Q-view...
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Tic toc indeed!
    That is a lot of goodness and some nice experimentation!
    Hops all goes well during the night, I know how those all nighters can work on a person. At least it's doing something you love.
  7. deltadude

    deltadude Master of the Pit OTBS Member

    You must either have a big family or a lot of friends and neighbors that eat at your house.. :)

    Can't wait to hear the results..
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Boy this one's worth waiting on but tommorrow will be hard. This is where I wish I had a time machine. I check back in Dave.[​IMG]
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I was thinking the same thing...LOL

    It all looks great, can't wait to see the qview... [​IMG]
  10. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I like to fill the ol smoker up when I fire it up. I'm having guests next week and will be feeding 4 people all week. Wanted plenty in the fridge to fall back on. I usually cook up this much at a time anyway. I vacuum and freeze. Always something good in my freezer. I've pulled everythiing from the smoker this morning and I'll add to the post with pics and comments later. Have a wedding to go to. Wierd thing though...... I had both those butts foiled and in the smoker all night long set at 205. Woke up this morning and one butt was sitting on 200 and the other was on 160.... it's been in the smoker all morning and has just now reached 168. Two butts from Sams in the same package. Just goes to show how different each piece of meat can be. This one must be the butt from stall hell. Glad I didn't run into this one the first time I did a PP.

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