- Aug 27, 2008
- 5,170
- 409
I had some trimmings from St. Louis cut on the 10-01-09 (which got rubbed, wrapped and frozen) to go along with 2 more slabs of spares for our Sunday dinner.
I'll be wet smoking with the SV24...mesquite, apple and cherry for the thin blue.
These are seasoned only with cbp and kosher salt...just going for some simple smokey goodness here:
This is a rather hot & spicy blend of crushed red pepper, cayenne, cbp, white pepper, powdered sweet red pepper, brown sugar, minced/dried garlic, kosher salt, smoked paprika:
The trimmings on the left are from the 1st of the month (somewhat spicy), the rest are today's with cbp/kosher salt:
What would a late fall day of smoking be without this?:
And, into the Vault @ 210*. I'll let it climb to 225-230* after the initial heat absorption into the meat and let it do it's thing:
Tented pan & brasing to follow later.
Thanks for peekin'!
Eric
I'll be wet smoking with the SV24...mesquite, apple and cherry for the thin blue.
These are seasoned only with cbp and kosher salt...just going for some simple smokey goodness here:
This is a rather hot & spicy blend of crushed red pepper, cayenne, cbp, white pepper, powdered sweet red pepper, brown sugar, minced/dried garlic, kosher salt, smoked paprika:
The trimmings on the left are from the 1st of the month (somewhat spicy), the rest are today's with cbp/kosher salt:
What would a late fall day of smoking be without this?:
And, into the Vault @ 210*. I'll let it climb to 225-230* after the initial heat absorption into the meat and let it do it's thing:
Tented pan & brasing to follow later.
Thanks for peekin'!
Eric