Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Let me know how it turns out. Love my Anova, curious how it works for pastrami versus 10 day wet cure.
I've already done a 9 day cure with curing salt and kosher salt. This tenderizes these babies so they can come right off the pit ready for consumption and tender as buttah.
This is my second time doing sous vide post-desalination - pre-smoke
So, do you throw it right in the smoke after? Or refrigerate it and then throw it in some days later? I would expect the latter because of the whole smoke sticking to cold better right?
Yeah, I chill right out the sous vide, apply rub, refrigerate for a day or two, whatever time allows. I have the flat in the fridge right now, both get rubbed tonight and smoked tomorrow night.
My "syrupy" coating makes these guys smell awesome. I doubled the rub recipe since I will be doing some deer back strap later. I used chipotle instead of paprika (1/2 amt) and added 1 teaspoon Allspice per batch.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I ran 260 with the SnS using B & B briquettes and an overabundance of cherry chunks for 4 hours. Internal temps were around 190 but bark was so-so. Flat was still a little tight and the point was still rubbery. Therefore temp was cranked down to 240 and let them ride 2 more hours. At the 6 hour mark they got put in a faux cambro. Flat was consumed to some extent 4.5 hours into the rest. Goooooooooood!!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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