The hall was done out in a cowboy theme that looked real nice and they had a mechanical bull that was the highlight especially after some consumption.
In my opinion my food was a disappointment. The feedback I got today was that everyone really enjoyed it and everything was devoured. I could list a whole lot of excuses for the results but rather say in hindsight there are things I learnt that I’m sure a more experienced smoker would have done to end up with a better result. The brisket was really the poorest quality I have had too cook so far but the pork butts turned out real good. I do the best I can and each cook is a learning experience and a step closer to doing it better.
The brisket was dry and the bark in places was very barky if there is such a thing or maybe it’s just called burnt. All the meat had rested in the cambro for 2 ½ hours before serving. I pulled the pork added some MMD and spritz with a bit of apple juice and kept it in the bain-marie. It was tasty and nice and moist before serving.
When I sliced into the brisket’s there were only a few parts (from the point) that seemed moistish and the rest was really dry. I wasn’t going to serve it like that so I tried a plan. Having read up a bit on making burnt ends (yet to do) I applied what I could remember and did my own thing. I cut the brisket into smallish blocks after removing the overly barky bits and added it to the pot that still had some of Huskeys Shawsh in over a low heat and added the balance of the sauce that I had decanted for serving. Mixed it all and let it heat through. Transferred to a big bain-marie with lid on and let it run on high to create steam inside and "hopefully" soften the meat while it "stews" in the sauce.
I think it helped just a tad it tasted nice but still toughish.
We "Smoke and Learn" that’s the only way.
Butt
Brisket
In my opinion my food was a disappointment. The feedback I got today was that everyone really enjoyed it and everything was devoured. I could list a whole lot of excuses for the results but rather say in hindsight there are things I learnt that I’m sure a more experienced smoker would have done to end up with a better result. The brisket was really the poorest quality I have had too cook so far but the pork butts turned out real good. I do the best I can and each cook is a learning experience and a step closer to doing it better.
The brisket was dry and the bark in places was very barky if there is such a thing or maybe it’s just called burnt. All the meat had rested in the cambro for 2 ½ hours before serving. I pulled the pork added some MMD and spritz with a bit of apple juice and kept it in the bain-marie. It was tasty and nice and moist before serving.
When I sliced into the brisket’s there were only a few parts (from the point) that seemed moistish and the rest was really dry. I wasn’t going to serve it like that so I tried a plan. Having read up a bit on making burnt ends (yet to do) I applied what I could remember and did my own thing. I cut the brisket into smallish blocks after removing the overly barky bits and added it to the pot that still had some of Huskeys Shawsh in over a low heat and added the balance of the sauce that I had decanted for serving. Mixed it all and let it heat through. Transferred to a big bain-marie with lid on and let it run on high to create steam inside and "hopefully" soften the meat while it "stews" in the sauce.
I think it helped just a tad it tasted nice but still toughish.
We "Smoke and Learn" that’s the only way.
Butt
Brisket
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