Any Time is Grillin Time

[olbriar]

I just wrapped my pork shoulder at 162°. I'm trying pink butcher paper wrap vs my normal foil. I'm curious to taste the finished cook and not at all caring about keeping the drippings.

 

[olbriar]

My pork butt was tasty but was very dense and close grained. I had to chop it before pulling it. I've only run across a similar textured shoulder once before. I don't think that the pink butcher paper had anything to do with the texture and I won't be afraid to use it in the future. I think it actually wicked some of the grease from the roast which gets my vote.

 

[olbriar]

I vac sealed half my pulled pork last night for future meals. We repeated last night's dinner tonight and the plan for what's left is pork burritos. Pork shoulder is cheap and versatile. I'll manage 6 meals out of $19.00 purchase.

 

[Unforgiven]

I put a brisket flat in brine tonight so I can smoke it tomorrow or Sunday.

 

[olbriar]

I put a brisket flat in brine tonight so I can smoke it tomorrow or Sunday.
View attachment 168984

I've never brined a brisket. You'll have to let me know how that turns out.... please.

 

[Unforgiven]

I've never brined a brisket. You'll have to let me know how that turns out.... please.

Will do. I only did this as it was the lowest effort cook I found and I have a busy weekend. Boil water with 1 cup brown sugar and 1/2 cup kosher salt. Add ice and cool to room temp. Soak overnight.

 

[Unforgiven]

This is after 3 hours. I bagged it here till its done.

 

[olbriar]

I hope that is as good as it looks! Man that looks yummy!

 

[Unforgiven]

Sides are coming along...

 

[Unforgiven]

It came out perfect.

 

[AugieTN]

It came out perfect.
View attachment 169004

That really looks good!

 

[olbriar]

I agree.. It makes me hungry for brisket. I have a whole packer in the freezer that I've been saving for a rainy day. I don't want to attempt a quick thaw on it but it's tempting. Instead, I have a rack of baby back ribs thawing for tomorrow.

I'm glad your brisket flat turned out perfect. I bet your family is glad too.

 

[olbriar]

My BB rack has been in the smoker for an hour. The rack is a bit fatty looking so I think I'll deviate from the 3-2-1 cook and do a 3.5-2-2 cook to melt off some of that fat.

 

[AugieTN]

Never used coke on a country ham slice. I will try it today

 

[AugieTN]

I did the coke with the country ham and it does add a different taste to the ham

 

[olbriar]

A friend once brought a pork shoulder slow cooked in a crock pot with coke for pulled pork sandwiches. It was pretty darn good.

 

[olbriar]

After thinking about my post above, I am now thinking my friend slow cooked that shoulder in Dr Pepper. I think I posted about it in this tread but who knows where? One way or another, the liquid used to cook the shoulder was a cola of some sort.

My ribs turned out very good. I did the wrap time in pink butcher paper. It was saturated in grease when I unwrapped for the finish cook. The rack was still way wet so I decided I'd do the finish two hours with the meat side down. I've never cooked ribs that way. It drained the grease from the rack and it was still moist with a slight pull. My fatty bargain bin rack was actually a good buy after all.
I seasoned the rack with Ah Shit seasoning. I've had it in the spice cabinet but haven't used it in some time. I'll rub ribs with it again.

I ran to the market this morning to grab a few things and something for a side to go with the ribs. I ended up buying a box of scalloped potatoes. They were pretty decent for a box item. I walked the meat isle as always and a brisket point followed me home. It has a good looking marble and was another bargain bin item marked down from $22 to $14. It will be next Sunday's smoke if everything goes as planned and I remember to thaw it out.

 

[treb1797]

A friend once brought a pork shoulder slow cooked in a crock pot with coke for pulled pork sandwiches. It was pretty darn good.

Wife does this with Dr. Pepper, so good.

 

[olbriar]

I seasoned my brisket point and put it on the smoker at 9. The point was sold at a bargain price but I trimmed almost a pound from it. Even with a pound removed, it is less than $3 a pound. It is a pretty cut with nice marbling but with the fat removed it's now thin on the end that was attached to the flat.
I'm out of butcher twine or I'd have been tempted to roll and tie it into a bundle. Time will tell but I anticipate the thin edge to reach temp before the thick end. I'll check it in a little while to see where I'm at.
I had to run to walmart to get more pellets this morning. I bought two 40# bags under $15 per bag. I guess inflation hasn't effected the product. Naturally it was pouring down rain this morning with wind ripping out of the North at 20mph with temps just at freezing. Another example of my stellar planning I should have purchased pellets earlier. It isn't like the lack of pellets was a surprise this morning.

 

[AugieTN]

......wind ripping out of the North at 20mph with temps just at freezing.....

 

[The_Chief]

I have three huge t-bones thawed out and I had every intention of grilling them this evening (for the occasion of being married with the Darling Bride for 12,000 days today)... of course, I didn't intend to get slammed with a bad cold, either. I ate a can of soup this morning and that was more than I'd eaten in two days. I don't get sick often but when I do, it's a doozy! Thankfully, Darling Bride, former tax deduction son and I unanimously agreed to wait until tomorrow evening to grill. After the rain, and before the temperature drops to freezing...

 

[treb1797]

Congrats on the milestone Chief, hope you feel better soon.

 

[olbriar]

Make the fam wait until you can taste those tasty steaks.

 

[The_Chief]

Thanks - who'd have thought that it would take 32 years, 10 months and 8 days to get to 12,000? I guess we kinda like each other at this point...

 

[olbriar]

I think that qualifies for a good run Chief! I hope the second half proves to be as rewarding as the first.