Starting the Labor Day cooking:
Going to do a 7.9 lb and a 7lb Boston Butt; a 10 lb brisket and 6 lbs of corned beef into pastrami. Sunday I will do a 12 lb turkey.
So here we go:
Thursday night
The 2 butts ready to be rubbed.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0342.jpg)
The 7.9 # Slathered with Carolina Treet (on right) and the 7# slathered with yellow mustard (left)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0343.jpg)
The 7.9# Slathered with Carolina Treet and rubbed with Mr Brown Renown rub.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0348.jpg)
The 7# Slathered with yellow mustard and rubbed with salt lick clone.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0344.jpg)
Both wrapped in cellophane and injected with a mixture of apple juice, water, brown sugar, salt, Worcestershire sauce. Put in fridge to rest overnight.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0345.jpg)
The brisket ready for the rub
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0346.jpg)
The brisket– slathered with Carolina Treet. Applied a rub of back pepper, garlic powder, and chile powder. Tried something different this time and injected with beef broth, wrapped in cellophane and put in fridge to rest overnight.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0347.jpg)
Today (Friday)
Put in at 6:05 pm when I got home'
Everyone loaded in.Set at 230F with 5 hours smoke, alternating mesquite and hickory
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0352.jpg)
Close up look. The 2 metal pans on the bottom shelf are to catch the drippings and make some au jus.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0351.jpg)
Possible chance for rain tonight so I buttoned up the Bradley house and let it smoke away. I'll check it before I go to bed, empty the puck pan, change the water, and also make sure the V-pan hole is not plugged.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0355.jpg)
COMING ATTRACTIONS!!
Tomorrow - Saturday
Two corned beef briskets soaking. Will rub tonight, put in fridge and add it in tomorrow.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0358-1.jpg)
COMING IN A WEEK OR SO:
Got this whole leg to make ham
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0356.jpg)
Trimmed, ready to inject and brine for a week or so. Used 10.5s brine recipe -thanks Chris. It's in the fridge now, coming to a forum near you in about a week.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0357.jpg)
Go BIG or Stay Home!
Looks like fun.
Dang, that bunch of meat looks like something CRG would be doing. :D
Looks like a great weekend to me!
Nice going GR!
WHOAAAA...
THAT's a load!
Heck, I wuz sittin' here spatchcocking a field mouse...
Looks like a great meal heading your way this weekend and next!!
Looks like you took the "Labor Day" to an extreme... YUMMMY EXTREME ...working all weekend but enjoying the fruits of your labor.
I agree this looks like something that CRG would be doing.
Awesome!!!
WOW.
QuoteLooks like you took the "Labor Day" to an extreme... YUMMMY EXTREME ...working all weekend but enjoying the fruits of your labor.
The work is in the beginning, the rest is
watching football and imbibing in beverages of choice maintaining vigilant monitoring and the application of appropriate hydration.
Part II
I sorta fell asleep watching the game (boring 41-2),maybe too much hydration? So when I woke up at 3:00 am I had to change the puck water (it was basically dry), rotate the racks. I did notice that the maverick said that the temp was running hot, about 25* hotter than I wanted. The meat was blocking the pid wall mounted probe and causing it to be in a cold spot. Moved the meat around and all is well. Those thinking of ordering a wall mount probe with their pid should reconsider. Prior to this cook I meant to unmount mine and use it as a hanging probe but forgot.
Anyway, rubbed the corned beef with Habs pastrami rub and added a little chile powder.
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0360.jpg)
Rubbed, fridged and ready to go. Back to bed until about 7:00
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0359.jpg)
Overslept a bit, and got up at 8:00 am. Brisket at 170*; butts at 169*. Threw in the pastrami-to-be and everyone is loaded in.
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0361.jpg)
Added 3 hours of mesquite, oak, and hickory mix , closed her up and back inside to vigilantly monitor,imbibe (5:00 o'clock somewhere) and watch Game Day. The morning smoke - attracts flies and neighbors. ;D ;D
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0362.jpg)
OOOOOOO WEEEEEEEE! That is a smoker load of meat. All looking great GR! That Bradley has got to breathing hard with all that inside. Remember, proper hydration is critical. :D
Brisket & Butt Bathed Pastrami! Wow... Just wow.
Yep, looks like CRG-type load to me. Sure looks good, Gus. Making me jealous - I only got one chicken and two racks of spareribs to go this weekend.
Wish I could follow your practice of vigilant monitoring and especially wish I could work more on that hydration thing too. ;D ;D ;D
God that all looks really good. I really wish I could be doing some cooking but I'm working Memorial Day and we're in a bit of a cold rainy streak up here this weekend. You look like you got some extra, mind sending some my way? lol
QuoteYou look like you got some extra, mind sending some my way? lol
Sure, what is your fax number? ;D ;D ;D
In honor of all the Labor Day laboring and attention being paid to proper hydration.
http://www.youtube.com/watch?v=KeeHgCtUxHc
MechMedic, you may want to turn the page on your calendar and see if you are off on Labor Day rather than working on Memorial Day! :D
My type of hydration music
http://www.youtube.com/watch?v=MUTf5qvS0Lo
(Lifelong Parrothead !)
Another good choice of hydration music BLSH.
Says it all
http://www.youtube.com/watch?v=EIoWjwKN-YQ (http://www.youtube.com/watch?v=EIoWjwKN-YQ)
I admire your setup as much as your smoke.
Nice, very nice indeed.
Well played, GusRobin, well played.
Good luck and slow smoking,
Pachanga
thanks
I am thinking this song is pretty close to the way we all feel at the end of a good smoke, and after eating the spoils of our Labor. I know I have said it more than once kicking back with a Adultry Beverage after stuffing my face with some good grub. Gotta listen to the whole song. This is for you my friends Enjoy your weekend!!
http://www.youtube.com/watch?v=_-Aw3vdw5_4
Done for the day:
Here is the drippings I collected in the 2 pans that were on the bottom shelf- into the fridge.
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0364.jpg)
After a while I took it out when the fat separated.
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0374.jpg)
The leftover drippings after the fat was removed and strained out. Great for au jus or stock for gravy.
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0375.jpg)
Butts are done
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0365.jpg)
15 lbs (starting weight) of butt pulled
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0368.jpg)
Bagged for fridge - will make into smaller vac sealed bags later
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0369.jpg)
Brisket done
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0363.jpg)
Sliced
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0370.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0371.jpg)
Brisket bagged and with the pulled pork-ready for fridge -will also vac seal later
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0372.jpg)
6 lbs of pastrami - gonna wrap and fridge and slice tomorrow
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0366.jpg)
less some for a quick quality control check -nothing fancy just roll, pastrami, mustard and mayo
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0367.jpg)
Now I'm done and ready to further hydrate and watch football for the rest of the day.
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0373.jpg)
Will post somemore when I do the turkey on Monday.
GR,
That all looks great but you just killed me with the pastrami. My kind of guy, pastrami, bread, mustard, mayo, done. You are going to force me to go to Sam's tomorrow and buy some corned beef briskets aren't you?
Jan's gonna kill me. :o
My wife always complains " everytime I open this fridge it is full of more meat." Of course this seems to always be followed by a sweet voice saying" Soooooo, what are smoking for me today?"
Quote from: Tenpoint5 on September 04, 2010, 01:32:30 PM
I am thinking this song is pretty close to the way we all feel at the end of a good smoke, and after eating the spoils of our Labor. I know I have said it more than once kicking back with a Adultry Beverage after stuffing my face with some good grub. Gotta listen to the whole song. This is for you my friends Enjoy your weekend!!
http://www.youtube.com/watch?v=_-Aw3vdw5_4
Nice 10.5 ! I think you got it right. The reference to the T-top Cutlass Supreme brings back a LOT of good memories. Hope you and everyone else here have a great holiday weekend!
GR,
Jan is the same way. "What are we smoking this weekend" is pretty much her standard line anymore.
Quote from: Tenpoint5 on September 04, 2010, 01:32:30 PM
I am thinking this song is pretty close to the way we all feel at the end of a good smoke, and after eating the spoils of our Labor. I know I have said it more than once kicking back with a Adultry Beverage after stuffing my face with some good grub. Gotta listen to the whole song. This is for you my friends Enjoy your weekend!!
http://www.youtube.com/watch?v=_-Aw3vdw5_4
Great tune!!!
But,
what's with the audience?
I expected them to be at cocktail tables doing shots, but they were lined up like all proper like Sunday school (?)
QuoteGreat tune!!! But, what's with the audience?I expected them to be at cocktail tables doing shots, but they were lined up like all proper like Sunday school (?)
I think they are at a radio station and he played a song after an interview.
after all that hard work you only get 1 bud?
looks good and im sure just as tasty
Quote from: beefmann on September 04, 2010, 03:07:27 PM
after all that hard work you only get 1 bud?
One at a time, the rest are on deck in the fridge. I only drink polite beer - they all calmly wait their turn.
Fantastic!!
You Hammered that smoke Gus.
Everything looks killer to the supreme.
Ah Yeah!
Looks very tasty and so does the meat!
Just kidding - Great Smoke.
Dang, Gus, sure looks like awesome food. All of it. Way to go!
Well Done GR hope you enjoyed the spoils of your labor this weekend. I am sure you said "Its good to be me!"
Quote from: Tenpoint5 on September 04, 2010, 06:32:46 PM
Well Done GR hope you enjoyed the spoils of your labor this weekend. I am sure you said "Its good to be me!"
Now I wonder ... does GR have a Cutlass Supreme? Maybe a 442 ?
Just a Chevy Tahoe