Hey folks, today I'm smoking up a couple of cuts to generate vac-sealed portions to have on hand for when my lovely bride's daughter and two grandkids arrive for a visit over the holidays. You know the drill, always good to have stuff ready to go without having to be stuck on the cookers all day.
Putting it here in Misc because I'm doing both a pork butt and a chuck roast (both boneless), so not exactly appropriate for the Pork or Beef sections.
The butt is 4.8lb/2.2kg from Wild Fork, and the chuck is 2.8lb/1.3kg, dry aged beef from Porter Road. PR very helpfully shipped the chuckie with a length of stout twine around the middle holding its mostly equant shape. Nice!
Both cuts dry brined yesterday; the chuck got a dousing of POG and the butt with Jenni In A Bottle (You've got to rub it the right way), a home-made pork rub gifted to us by a friend in Austin (details at the link).
I'm starting the cuts on the SnS deluxe kettle using Royal Oak Chef Select charcoal and three hickory chunks. It's settled down at about 260F/125C and cruising nominally. The butt was still frozen right in the center, the temp read 30F/-1C for a solid hour before it suddenly started rising. Once things get in the vicinity of Stallsville, I'll foil-boat them up and transfer to the Pit Boss Copperhead pellet smoker to ride out the rest of the cook in hands-free mode. This will be my third cook doing this, getting the smoke from chunks early while the kettle requires little tending to maintain temp before the fuel starts to run low, and then over to the no-muss, no-fuss pellet rig while I do other stuff during the afternoon (it's livestream day ).
Updates anon.
Putting it here in Misc because I'm doing both a pork butt and a chuck roast (both boneless), so not exactly appropriate for the Pork or Beef sections.
The butt is 4.8lb/2.2kg from Wild Fork, and the chuck is 2.8lb/1.3kg, dry aged beef from Porter Road. PR very helpfully shipped the chuckie with a length of stout twine around the middle holding its mostly equant shape. Nice!Both cuts dry brined yesterday; the chuck got a dousing of POG and the butt with Jenni In A Bottle (You've got to rub it the right way), a home-made pork rub gifted to us by a friend in Austin (details at the link).
I'm starting the cuts on the SnS deluxe kettle using Royal Oak Chef Select charcoal and three hickory chunks. It's settled down at about 260F/125C and cruising nominally. The butt was still frozen right in the center, the temp read 30F/-1C for a solid hour before it suddenly started rising. Once things get in the vicinity of Stallsville, I'll foil-boat them up and transfer to the Pit Boss Copperhead pellet smoker to ride out the rest of the cook in hands-free mode. This will be my third cook doing this, getting the smoke from chunks early while the kettle requires little tending to maintain temp before the fuel starts to run low, and then over to the no-muss, no-fuss pellet rig while I do other stuff during the afternoon (it's livestream day
).Updates anon.
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