After 4 hours on the smoker, I pulled them. See IT for each above. I wanted to get as much smoke in them as possible before step 2.
Some pretty decent bark formation beginning and nice color.
Let them cool for about 10 minutes then double bagged and double sealed them for the SV process. Set my Joule at 154F for 24 hours.
After the SV, I’ll flash chill and refrigerate overnight. Before the post SV sear on Thursday, I’ll dust them with a rub. I’m thinking of the hot and fast sear on my gasser to set the bark. Next I’ll let them cool down a bit, then pull/chop. I’ll then vacuum seal and refrigerate for transport to WI in a cooler packed with ice. What’s not eaten Monday will get frozen.
jfmorrisJerod Broussard Thanks for the feedback guys! I’ll probably keep one refrigerated (about 4# yield after cooking) for dinner Saturday and freeze the other for later consumption.
Jerod Broussard since he is doing QVQ, and actually smoked the meat yesterday, and is going to SV them for 24 hours next, wouldn't that 4 day clock start the day he smoked it?
Yeah, I was in Toledo a month ago. Didn’t belly up, did the cookin.
Just ran out of my supply of Hungarian hot dogs. I’m in Detroit now, maybe I could swing sou…………never mind.
WayneT Packos dogs are good, the pickles are good too. FireMan you ever go to the eastern market in Detroit? I spend lots there everything I am in the area.
We make the trip about every 2-3 years for a family get-together up there. Bet you didn’t know the sauce was divinely inspired.
"The roots of Scott’s Family Barbecue Sauce go back to 1917 when Adam Scott first got into the barbecue business in Goldsboro, North Carolina. Adam, a local minister, said the exact ingredients in the sauce were revealed to him in a dream."
First time I ever had Nueske bacon was, of all places, NYC, 3 years ago. The restaurant was so sure it would impress customers that they put (printed out) "Nueske’s Bacon" on the menu. Well, they were right. My wife and I immediately googled it. Who’d a thunk WI had dibs on gourmet bacon over Iowa and NC, the two biggest pig producers in the US.
Took one of the bags, cut off the outer bag and measured the IT. 87.5F!!!
I thought, holy &#$@, they will never reach 70F or less in another 15 mins.
Self-deprecating rant warning: What a rookie I am. Everything I’ve SV then flash chilled in the past has only been around 2 inches thick and the max SV temp was around 137F. These butts are easily 4 inches thick and were SV to 154F. Duh!! End rant.
Should I have continued to chill them down to 41F or below within 6 hours even though I wouldn’t have met the 71F or below in 2 hours?
Plan B.
I debagged the butts, wiped the gelatinous purge off, rubbed them with Meat Church Honey Hog and decided to put them back on the pellet smoker, as opposed to the gasser. I figured more smoke is better, even if it’s a little bit more.
So, I’ve gone full circle. Looks familiar, eh? At any rate, they will be done tonight after reaching an IT of 155F, pulled/chopped, tasted, then vac sealed and frozen.
I was shooting for an IT for each butt of 155F. Smoker temp set point was 350F. Two hours into the sear, I started probing with my TP instant read thermometer. Probe tender! Within 10 additional minutes I found ITs ranging from 158-185F so I pulled them one at a time.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
Partially, but also knowing it would retain moisture better and convenience (set and forget). I’m really nerding out on SV because it allow you to manipulate time in your favor. It’s really hard to overlook something in SV as long as you don’t go into a coma and wake up days later. Results: clearly the most moist butt I’ve ever done and no spritzing.
Before dinner drinks. Left, Brown martini - Woodford Reserve Double Oaked Bourbon & sweet vermouth, orange bitters and bourbon cherries. Right - Woodford Reserve Double Oaked and a big splash of Grand Marnier.
Beef short ribs with candied carrots, sautéed spinach, and micro greens served over stone ground grits.
Smoked Mac & cheese with mornay.​​​​​​.
The cabin is 10 feet from the Wolf River. Until 6 years ago, my aunt used only her wood stove as a source of heat. She was 78 years old then. Since, she’s put in a gas furnace for when she goes on trips. No more trips for her. Macular degeneration and 2 bouts of Lyme disease have slowed her down a lot. We will celebrate her 84th birthday on Friday. A true pioneering woman!
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