Got a catering event tomorrow for the GF's parent's anniversary. smoker is fired up with two pork butts and a rump pastrami
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pulled pork and pastrami
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just added a smoked turkey to the equation for coworker. looks like it's gonna be a day full of smoke for me. I'll get some pictures later on of that delicious meat you all crave!
themule69
Epic Pitmaster
Well I finally got my mobile picture situation figured out. apparently you can't upload pics from Firefox mobile for some reason. I switched back over to the Internet app that comes stock on the galaxys3 and I can upload. Anyways here are some smoking shots...
PORK SHOULDERS AT 122°F and PASTRAMI 2 HRS IN
TURKEY ABOUT AN HOUR IN
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themule69
Epic Pitmaster
Pretty simple really. Went with a different cut this time though as brisket is usually too big and cost too much for what I need. This is just a little rump roast as it has lest fat and is way cheaper than the brisket. I've also done eye of around but injecting is necessary if the meat is over 2" thick. I use pop's brine on the forum here with a few tweaks. Basically here is the recipe:
1gallon water
1c salt
1c brown sugar
1c sugar
2tbl pickling spice
5-10 black peppercorns
1 Heaping Tbl Cure #1
Brine for 5-7 days fully submerged. If more than 2" thick inject until weight is increased by 10%
After that I rinse the beef and soak in clean water for 30 min. Then I dry with paper towel and rub with equal parts coriander and black pepper. The smoke low and slow until around 190° and feels like butter when inserting a thermometer.
FWIW these things can take a lot of smoke. Feel free to lay it on thick and for a long time. I try to smoke pastrami at 220° to keep it in the fire for a while. Here is one I did last week from a brisket flat
1gallon water
1c salt
1c brown sugar
1c sugar
2tbl pickling spice
5-10 black peppercorns
1 Heaping Tbl Cure #1
Brine for 5-7 days fully submerged. If more than 2" thick inject until weight is increased by 10%
After that I rinse the beef and soak in clean water for 30 min. Then I dry with paper towel and rub with equal parts coriander and black pepper. The smoke low and slow until around 190° and feels like butter when inserting a thermometer.
FWIW these things can take a lot of smoke. Feel free to lay it on thick and for a long time. I try to smoke pastrami at 220° to keep it in the fire for a while. Here is one I did last week from a brisket flat
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Pastrami is done and in the cooler. Now we are just waiting on pork..... Setting at 175 now so 25 more to go. I'm off to work so more picture tomorrow
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Day 2 and day of the party..... Things are moving fast around here. Nothing like crunch time when catering.
First of all since you have all been patient, here is how the pork turned out...
Absolutely Perfect!!!
For today's activities we have some mustard glazed chicken thighs working
And the beans are in the oven
After those are both done it's twice baked casserole and transporting everything. I'll update when we get set up.
First of all since you have all been patient, here is how the pork turned out...
Absolutely Perfect!!!
For today's activities we have some mustard glazed chicken thighs working
And the beans are in the oven
After those are both done it's twice baked casserole and transporting everything. I'll update when we get set up.
themule69
Epic Pitmaster
palladini
Smoking Fanatic
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