For our second smoke in the new Bradley, we were in a new campground.
Our first brisket, which we did when we got our very first Bradley, was not so good. Tough.
So we read and reread all of the experts on this forum and how they smoked their briskets.
This time, the SECOND time was a charm! We let this brisket smoke for a long time, and it was awesome!
We used West Texas Smoker's recipe - including that wonderful rub - and it was Da Bomb!
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1000.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1001.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1002.jpg)
We even got the seal of approval from June's 82-year old Dad!
Here is the pork roast:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1003.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1004.jpg)
In spite of the bacon, the roast itself did not have a lot of flavor.
Brisket looks good!
What rub did you put on the pork roast ?
The brisket looks real nice. Looks real moist. Great job.
seemore
They both look great
Try injecting the pork with some butter, works for me
Looks great seemore.
On my last pork loin I cut to 3/4" chops after the smoke and finished on the grill which gave it some good flavor.
Peter
Seemore (mr or mrs) - man those look great. I can just taste that brisket now. I would enjoy a steaming cup of those brisket juices right now too! It would make a great start of the day. As far as the pork, if that was a loin, the "taste" issue is not uncommon. Loin just doesn't have a lot of fat to have a lot of the normal flavor we are used to. Stuffing, injecting or brining are good remedies, but as justpete said, I usually cut and grill also. In fact the real "secret" is that my wife, for some reason, detests smoked or grilled loin, so usually I slice it up dredge in flour, pan fry it and put it between two halves of biscuits sometimes with the addition of some sausage gravy and a splash or two of tobasco.
Seemore, They look like they turned out Great. A lot better than what you gave yourself credit for when we talked on the phone.
Great looking food there Seemore, making me hungry. ;D
Quote from: mikecorn.1 on August 25, 2009, 05:34:41 AM
The brisket looks real nice. Looks real moist. Great job.
Please excuse my forgetfullness. The pork roast coverd with bacon looks like one big giant tasty adventure. What kind of rub is on that thing. Love the color.
Caney, after reading your post, I want biscuits and gravy. Seriously.
And I did inject it with some butter/herb concoction, but it was not enough. I used Cookie's Flavor Enhancer - 10.5's favorite - on the outside.
Mrs. thought it had good flavor. I think what I did not like about it was that it had so much fat! That I guess is what disappointed me about it more than anything....
The bacon was good on it; the fattiness of the roast is what I did not like.
Pete, I like the idea of cubing it and grilling it; it might have taken care of that fat problem.
seemore