- May 18, 2009
- 98
- 10
Well I smoked Pork and Beef, but since I also smoked a fatties, the pork wins out and I will post here.
Spent all of Father's day by the smoker. Not complaining, I did not mind at all.
Picked up a bunch of meat, which leads me to a question or 2. I wanted to try a Tri Tip. I asked my butcher and he told me they don't cut meat that way, but the closest would be a rump roast. He said a tri-tip is basically a rump roast cut on a different angle. Is this correct? And if not, is a rump roast close to a tri tip? And I am assuming I should not take a rump roast to pullable temps, but aim more for a nice sliced medium to medium rare? I did not smoke the rump roast, saving it for when i know what to do with it.
I DID make a Pork butt, a 3 lb piece of brisket, a fattie, and a tin of wicked baked beans. The brisket was not planned, but when i saw it on the shelf I had to get it and try it. It was trimmed to far down and did not have a lot of fat content at all. Still came out tasty, if not a little dry. Can't wait to try a bigger one with fat content.
Now, on to the Q-View.
First, here is my smoker.
And here is where I relax while cooking on the smoker.
Now, the Fattie. 2 lbs of Italian sausage on the outside, Marinara sauce, sauteed peppers and onions, pepperoni, and mozerella cheese on the inside. mmmmmmmmmmmmm, best fattie I have made.
The Beans (55 oz Bush's beans with bacon, peppers, jalepeno's, onions, bacon, pineapple chunks, brown sugar, ketchup, and BBQ sauce. smoked for about 3 hours with the pork drippings from above dripping into it)
The brisket. Came out nice and pullable, but a tad dry from too little fat content. Mixed with bbq sauce it was good.
And finally the pork. This was the BEST pork butt I have made. SO freaking tender, just awesome.
Spent all of Father's day by the smoker. Not complaining, I did not mind at all.
Picked up a bunch of meat, which leads me to a question or 2. I wanted to try a Tri Tip. I asked my butcher and he told me they don't cut meat that way, but the closest would be a rump roast. He said a tri-tip is basically a rump roast cut on a different angle. Is this correct? And if not, is a rump roast close to a tri tip? And I am assuming I should not take a rump roast to pullable temps, but aim more for a nice sliced medium to medium rare? I did not smoke the rump roast, saving it for when i know what to do with it.
I DID make a Pork butt, a 3 lb piece of brisket, a fattie, and a tin of wicked baked beans. The brisket was not planned, but when i saw it on the shelf I had to get it and try it. It was trimmed to far down and did not have a lot of fat content at all. Still came out tasty, if not a little dry. Can't wait to try a bigger one with fat content.
Now, on to the Q-View.
First, here is my smoker.
And here is where I relax while cooking on the smoker.
Now, the Fattie. 2 lbs of Italian sausage on the outside, Marinara sauce, sauteed peppers and onions, pepperoni, and mozerella cheese on the inside. mmmmmmmmmmmmm, best fattie I have made.
The Beans (55 oz Bush's beans with bacon, peppers, jalepeno's, onions, bacon, pineapple chunks, brown sugar, ketchup, and BBQ sauce. smoked for about 3 hours with the pork drippings from above dripping into it)
The brisket. Came out nice and pullable, but a tad dry from too little fat content. Mixed with bbq sauce it was good.
And finally the pork. This was the BEST pork butt I have made. SO freaking tender, just awesome.
