Score and double score, I think

Discussion in 'General Discussion' started by hamrhead1971, Oct 11, 2015.

  1. We went to visit my folks the other day. My dad told me beforehand to bring my trailer if I could (they live 240 miles away). Apparently he has been doing a little bit of cleaning up around his place. 80 years old and always doing something. So I came home with this.

    The longer logs are wild cherry. The shorter pieces filling in each end are pecan and hickory. Since I use wood chunks with charcoal this should last me a long, long time.

    Then yesterday, I went to the new Cash Savers to get a ham to smoke and came across these.

    Not sure exactly what kind of roast it is, but at that price I bought three packs. One of them is in the mes40 now so we will know in about 4-5 hrs.
  2. Sounds like you did score on both counts. Looking forward to your photos. CF
  3. Hit 160 IT. Pulled it, placed in foil pan and wrapped. Had to pull a small sample piece and was not disappointed.

  4. b-one

    b-one Smoking Guru OTBS Member

    Looks like a great score on both ends to me!
  5. Stubborn SOB finally hit 200 IT after 16 hours. Turned smoker down to 125 degrees instead of using a cooler for the 1 hour rest.
  6. This could be a good cut of meat with a few tweaks. It came out a little too soft so pull at a lower temp and don't foil. Will probably try some cajun injector on the next one also.

  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I`d say you scored on both counts.  At that price, it don`t really matter what kind of roast it is--you`ll be able to find some way to make it great.

  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know, I have people call me a liar, ( well they smiled when they did anyway), about wild cherries in Louisiana! They are not common were I live but you'll every once in a while find one on a turkey mound out in the swamp
  9. I actually have a few wild cherry trees on the fencerow in front of my house. Of course I am not as far south as you are. I am in the Lafayette/Opelousas area. These came off my dads place over in Hattiesburg, MS. He tried to give me twice as much, but what I took will last me a long time.
  10. fpmich

    fpmich Smoking Fanatic

    He's a good Dad. [​IMG]
  11. Yes sir, he is. Absolutely one of the best. A country preacher who raised six kids, three girls and three boys. He instilled morals, values and work ethic in us. He patted us on the back when we deserved it and whipped our butt when we needed it.
  12. vwaldoguy

    vwaldoguy Smoke Blower

    I have a coworker who will have some plum wood in a week or two that he needs to get rid of.  I'm going to grab a few hunks of it and dry over the winter to use for smoking. I've never made wood chunks before, guess I'll learn along the way.
  13. That looks really good. Which wood did you use for smoke?
  14. I would be willing to bet that plum will be a nice subtle flavor. I have never used it but I bet it would go great with a pork loin.

    Since this was an overnight smoke, I put it in the mes and used a combination of hickory and cherry pellets in the amnps.
  15. Got around to cutting some chunks up today and ended up with a bucket each of cherry, pecan and hickory.

    With this plus the 25 lbs of pellets I just received from Todd, I should be set for a while. The rest will get cut up for firewood unless someone in the area needs some splits or chunks.

Share This Page