Charity Smoke - here we go...

[squirtthecat]

Look at the donut, not the hole  :)

Quote of the day!

Thanks, I'll check the status again in the morning. I've had perfectly thawed briskets/butts take forever and a day to cook, why should I worry about some icy bricks..   It's been a long week.

Thanks again Brad!

[squirtthecat]

8AM...   Bottom brisket (assuming flat at this time) is at 191, butt is 195.  Time for a peak...

Brisket point (assumed):



Flat: 



Butt:




Happy Happy!

I moved the probe in the butt and got a lower reading, will leave it in until 200-ish.   Probed the point and it was 165, so I moved it down a rack and will continue to cook it. 

Pulled the flat out..



foiled up and in the cooler now...


Turkey roast is still frozen solid, so it's in the sink thawing.

To be continued........

[KyNola]

All looking great Pat!

KyNola

[squirtthecat]

Thanks!  Oh, and the smell...  Pork-fat-brisket-juice-Carolina-Treet-heaven!

Leaving them bare on the racks did result in a nice bark, but what a mess..   :o 
The pork butt is welded to the bottom rack, I'll cross that bridge when it is time.

[Brad Stab]

Man oh man,


You turned lemons into lemonaid!!
They look great!

[KyNola]

Pat,
Contact Bryan at Y&P and order the high temp jerky screens that perfectly fit in your Bradley racks.  They are a little expensive but well worth it to prevent things from welding to your racks.  They will withstand temps up to 500 degrees.  I use them all the time in my Traeger too.  Super easy clean up.  Nothing goes in my BDS without the screens on the racks.

KyNola

[squirtthecat]

Pat,
Contact Bryan at Y&P and order the high temp jerky screens that perfectly fit in your Bradley racks.  They are a little expensive but well worth it to prevent things from welding to your racks.  They will withstand temps up to 500 degrees.  I use them all the time in my Traeger too.  Super easy clean up.  Nothing goes in my BDS without the screens on the racks.

KyNola

Thanks, I will do that this week for sure!

[Pachanga]

Good looking Bark.  Did you sneak a little taste for quality control?  Did the deckle get fork tender?

I have never used the screens but they sound like a good idea.

I place my racks in the sink for and hour in hot soapy water, scrub the big stuff off with a couple of swipes of a brush and then into the dishwasher.

My racks look like new.

Good luck and slow smoking

Pachanga

[squirtthecat]

Thanks.   It's all very tender...  I had to be careful just picking it up, as it bent easily in the middle.

I blast my racks & v-tray in the dishwasher 'rinse' cycle when the Mrs isn't looking (removing funk from the racks, and spraying it all over the other dishes ;)), they come out clean after the final heavy wash cycle.

The point is at 177 now.   We'll just let it roll on.    I might move it up to the top rack when I load this Turkeyzilla in shortly.

Mmm...  Brisket basted CT slathered turkey.   How can this go wrong!

[KyNola]

I can't WAIT to see how the turkeyzilla turns out.  I am a big turkey fan too.

Looks like your member status got elevated today.  Congrats on the 1000th post.

KyNola

[squirtthecat]

Yeah, this bird should be a fun one..     But note to self, start thawing days earlier.

1000.  Woo!

[squirtthecat]

Pork butt is done.  Stuck to the rack.    I flipped it over and it fell right off - but the bark was welded solid.  I used my silicon gloves to pry/poke most of it off.    Tasted a bit - YUM!!!!!!!!



Is "Butt Weld" a coined term yet??  (as in the burnt ends of the pork world)


Turkeyzilla time!

Fuzzy pic...   CTd the bottom side first, then wrestled it on to the racks..



Peeled back skin, slathered with CT and a hodge podge rub. (leftover John Henry, Iceman's butt blast, and a 1/2 T shot each of Riley's all purpose, garlic powder, curry, Hungarian paprika, and peppered bacon salt)




Reassembled, little more rub for good measure.



In the Bradley.   Note the internal temperature..   This is going to take a while.




3 hours of smoke.  Had about 9 leftover alder and 'Special Blends', so in they went (mixed).

I still had quite a bit of water in the pan from last night!  (thanks CRG and Pachanga for the 11x13x2" foil pan tip)
But I dumped it anyway and put some fresh hot water in..

Now we wait.

To be continued..

[KyNola]

Are you serious?  29 degrees?  Thank goodness you have your smoker in your building.  You are right.  It will take a while.  What temp are you cooking at?  BTW, about 4 hours or so south of you, it's 72 degrees and beautiful.

Look at the pork butt this way.  You didn't have to pull that part! :D

KyNola

[squirtthecat]

 ???

The turkey's IT was 29 degress...  It's 73 and sunny outside.   :D
I've got my Ranco cranked, so 220 is what I'm cooking at.   The overnight smoke was 210.

[squirtthecat]

Ok, the brisket point (stubborn little sucker) got to 192, so I pulled it and put into FTC.

It was purdy..



I did tear a chunk off of it (bigger than I should have - I'll tell the recipients that I had to do it for quality control purposes), and it was good..   Nice bark.


Turkey is at 105 or so now.  I've got both Mavericks keeping close tabs on it.