Great Cold Cuts . . . Reasonable Cost.

[johnec00]

Got a whole 8 pound eye of round ($3.99 per pound) and a whole 10+ pound pork loin ($1.95 per pound). Cut into manageable pieces and trimmed off the fat and silver skin. Rubbed the beef with Oak Ridge Black Ops, and the pork with John Henry's Texas Pig Rub. SV'd the beef 40 hours at 131º,and the pork 138º for 5 hours. Chilled overnight, then smoked at 225º for ~ 3 hours. Seared on CI griddle and chilled overnight again then sliced and vacuum packed for the freezer. Makes great cold cuts for sandwiches . . . much less costly than grocery store cold cuts and much tastier.










Sadly, this will be my last cook with the 9 year old Master Forge vertical propane smoker. At $150, it's been a great friend over ±a couple hundred cooks.

[tbob4]

Very, very nice! What are you going to get to replace your old friend?

[johnec00]

Thanks for the nice comment. I haven't given the replacement much thought. My daughter is a prime user, and she likes the convenience of gas. The Master Forge (now Dyna-Glo) has been quite satisfactory, so we'll likely go with a direct replacement.

[Steve B]

Great looking cold cuts.
Sorry to hear about the cooker though.

[RonB]

Food looks great. Sorry about your cooker, but that does give you an excuse to upgrade.

[texastweeter]

great looking. I do roast beef, PIT ham, and turkey breast roasts the same way, how did you cook the pork?

[johnec00]

The pork was rubbed, cooked sous vide for 5 hours at 138º, chilled then smoked with cherry for a couple of hours. Finally, it was seared a bit.

[texastweeter]

what did you rub it with?

[johnec00]

texastweeter - John Henry's Texas Pig Rub.

[kmhfive]

Very nice cook! Sad to see the old cooker go. Enjoy the replacement?!