Hey folks, we're in the home stretch of the dog days of summer, a warm and slightly muggy day (dew points around 67F/19C), and today I am smoking up some pig meat! Looking at the forecast, it looks like someone is about to flip a switch on 1 Sept: DP forecast to drop by about 10F, and temps won't get above the mid-80sF/~30C. Perfect late summer/early fall conditions are comin'!
Got me a pigsket from Porter Road, weighing in at 1.7lb/775g, and a rack of baby backs from Wild Fork clocking in at 2.5lb/1.1kg. Pigsket went in first for an hour on "SMOKE" (~135F/57C), then it'll run at 225F/107C all day. I've done two of these before, and they took between 8 and 9 hours to get to temp & tenderness, which occurred with ITs in the high 180sF/mid-80sC both those times. Shortly after midday, the ribs will go on. Game plan is to eat all the ribs and just a couple slices of pigsket for dinner tonight and vac seal the remaining pigsket for a dinner during the week.
Both dry brined overnight, pigsket got Memphis Dust just before going in. Ribs will get Central BBQ Rib Rub before they go.
I put it on the back half of the rack to leave room for the ribs later (and so I have to clean just the one rack). Here it is after the first hour on SMOKE.
* And now for the asterisk: I'm also going to make a batch of our house black bean charro, but instead of using a base of smoked bacon I'm using what's left from the brisket flat from my Staycation cook after making some killer brisket sammiches for dinner last night. Will saute the aromatics in smoked wagyu tallow instead of smoked bacon grease as well, so it'll be a beef based charro rather than pork based. Full disclosure!
Updates through the day... hope everyone has a good one!
Got me a pigsket from Porter Road, weighing in at 1.7lb/775g, and a rack of baby backs from Wild Fork clocking in at 2.5lb/1.1kg. Pigsket went in first for an hour on "SMOKE" (~135F/57C), then it'll run at 225F/107C all day. I've done two of these before, and they took between 8 and 9 hours to get to temp & tenderness, which occurred with ITs in the high 180sF/mid-80sC both those times. Shortly after midday, the ribs will go on. Game plan is to eat all the ribs and just a couple slices of pigsket for dinner tonight and vac seal the remaining pigsket for a dinner during the week.
Both dry brined overnight, pigsket got Memphis Dust just before going in. Ribs will get Central BBQ Rib Rub before they go.
I put it on the back half of the rack to leave room for the ribs later (and so I have to clean just the one rack). Here it is after the first hour on SMOKE.
* And now for the asterisk: I'm also going to make a batch of our house black bean charro, but instead of using a base of smoked bacon I'm using what's left from the brisket flat from my Staycation cook after making some killer brisket sammiches for dinner last night. Will saute the aromatics in smoked wagyu tallow instead of smoked bacon grease as well, so it'll be a beef based charro rather than pork based. Full disclosure!
Updates through the day... hope everyone has a good one!
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