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.
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.
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