THoey1963
somebody shut me the fark up.
It's a busy weekend, and it is still going. A dear friend of the family celebrated her 50th birthday tonight. I asked if I could bring anything and they said I didn't have to, but they would love it if I did.
Made up some Pig Shots and everybody loved them. I got several requests for how to make them and a couple of "I'll invite you to my party if you bring those". I thought they got a little over cooked, so they weren't as "pretty" as I like, but they tasted great.
I was also asked to make a brisket for the Super Bowl party tomorrow. When I went to get it, I ended up getting two Prime 15+ pound briskets for $2.86 a pound. Trimmed them up today, well, maybe hacked them up, I need to get better at trimming.
When it came time to decide when to cook them I was torn. Torn like an old sweater. Since I was going to the birthday party tonight, I could either start them afterwards and cook them hot like I would normally do, or start earlier and go low and slow. Stepped out of my comfort zone and set my IQ-120 to run at 225* I normally like to smoke at 275*). Put the two briskets on about 8 pm and they have been going low and slow since. I got home at 3 am and the one I had a probe in was at 151* IT. Stall in effect and I plan to let them run nekkid until done.
Here's the pictures so far:
Belly of both:
Fat cap side. Yeah, horrible trim job. I will say that the second one had a couple of bare spots thanks to the butcher. It also had some "dark fat" that I had never seen before. It didn't smell bad, so I feel like it was ok.
Rubbed with W Sauce and SPOG with a little Chipotle powder.
WSM set up with KBB, cherry chunks buried, and some mesquite slivers on top to just add a little Texas flavor:
This is when I got home after 9 hours. You can barely see it, but I have cans separating the top grate and the lower grate above it. Lots of juice in there.
Both my Maverick and my IQ-120 are showing + or - 5 degrees of each other, and I have the meat probe set to let me know when it hits 185* so I can start checking for probe tender. I will say that it is a cold night for SoTex, supposed to get down to 34*, so I have the blanket on the WSM. She'd have a hard time holding 225* without it.
More pictures later this morning. Time for some sleep. Did I mention that the IQ-120 is great for overnight cooks?
Made up some Pig Shots and everybody loved them. I got several requests for how to make them and a couple of "I'll invite you to my party if you bring those". I thought they got a little over cooked, so they weren't as "pretty" as I like, but they tasted great.
I was also asked to make a brisket for the Super Bowl party tomorrow. When I went to get it, I ended up getting two Prime 15+ pound briskets for $2.86 a pound. Trimmed them up today, well, maybe hacked them up, I need to get better at trimming.
When it came time to decide when to cook them I was torn. Torn like an old sweater. Since I was going to the birthday party tonight, I could either start them afterwards and cook them hot like I would normally do, or start earlier and go low and slow. Stepped out of my comfort zone and set my IQ-120 to run at 225* I normally like to smoke at 275*). Put the two briskets on about 8 pm and they have been going low and slow since. I got home at 3 am and the one I had a probe in was at 151* IT. Stall in effect and I plan to let them run nekkid until done.
Here's the pictures so far:
Belly of both:
Fat cap side. Yeah, horrible trim job. I will say that the second one had a couple of bare spots thanks to the butcher. It also had some "dark fat" that I had never seen before. It didn't smell bad, so I feel like it was ok.
Rubbed with W Sauce and SPOG with a little Chipotle powder.
WSM set up with KBB, cherry chunks buried, and some mesquite slivers on top to just add a little Texas flavor:
This is when I got home after 9 hours. You can barely see it, but I have cans separating the top grate and the lower grate above it. Lots of juice in there.
Both my Maverick and my IQ-120 are showing + or - 5 degrees of each other, and I have the meat probe set to let me know when it hits 185* so I can start checking for probe tender. I will say that it is a cold night for SoTex, supposed to get down to 34*, so I have the blanket on the WSM. She'd have a hard time holding 225* without it.
More pictures later this morning. Time for some sleep. Did I mention that the IQ-120 is great for overnight cooks?