Smoking some Cork today

Discussion in 'Beef' started by abelman, Feb 22, 2009.

  1. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Well, some front end cow and some back end pork, a chuck and a butt so I figure Cork works [​IMG]

    I injected both with some cajun hot and spicy marinade. For the butt, I applied some wet jerk rub and wrapped in saran wrap for 24 hours. The chuck marinaded in Allegro for the same time:



    Pulled them out this morning and put a very simple and basic rub on both:



    They have been on now for two hours with some LA basting sauce as well as a little apple juice. I have a tray of onions and jalapenos in apple juice under the meat as well:



    I'll pull both of them. It's nice to take a break from painting and get back to the smoker.
     
  2. fired up

    fired up Smoking Fanatic OTBS Member

    Looking good!
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    [​IMG] Very sneaky. [​IMG] Looks good.
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great. I like that hot-n-spicy injection. Sportsman's Warehouse just got in a fresh load of Creole Butter and Jalapeno Butter. Haven't had a chance to try the jalapeno yet but I'll bet it's as good as the rest.
     
  5. huskersmokeman

    huskersmokeman Smoke Blower

    Never thought of injecting a SPICY marinade...does that work well? Looking good, I'm guessing these are the roasts you showed me on my chuckie thread yesterday? I'll expect some finished Q-view on these bad boys.

    Spicy marinade injection...the wheels are turning in my head!! Maybe I'll inject a butt with Louisiana brand hot sauce! Oh yeah![​IMG]
     
  6. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Yeah, these are them, a chuck roast and a butt. However, spicy is a relative term so this isn't like the sauce you're talking about. The jerk seasoning is spicy but a lot of the heat from a spice will get lost after the heat of a smoke.

    You can try your LA sauce but add some melted butter to it like you would to a hot wing sauce. That sould work well. I'm a pepper head so I add powdered and sometimes smoked peppers from my garden to the meal and the kids as well as the Mrs aren't on fire that way.

    Where you do get some heat and some vey good veggies is from the pan underneath. I have onions, jalapenos and some apple juice in there. The pan also collects all the drippings to boot. Here's what they will look like when done:



    As for the meat, when they hit 170, the chuck goes into a pan and gets covered in foil. The butt just gets foiled until they both hit 200 and into the cooler for a rest. I'll post an update probably tomorrow after all is said and done.
     
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Looking really nice my friend. Smoking is always a nice break from almost any chore/job. Good choice.
     
  8. huskersmokeman

    huskersmokeman Smoke Blower

    Thanks for the advice, I'll try the LA and butter sauce...I like the sound of that! I'll be looking forward to the final pics!!
     
  9. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Well, just to wrap things up, here's the butt:



    and the chuck roast:







    That's it for now.
     
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks like it turned out very well. [​IMG] Nice bark.
     
  11. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    WOW....Looks great Abelman!
    Like Dawn said...nice bark
    [​IMG]
     

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