Watcha Smokin/Drinkin/Cookin This Weekend 3/30 - 4/01

[OSD]

Nice looking feast. Crab legs I'm like TX, I think 120* is about right for rare.

[SteerCrazy]

Wow, crablegs on the grill, looks great Chuck!

[SteerCrazy]

Ok, it's time for the brisket to hit the smoker. Time for another coating of Wolfe Rub Bold. I decided to throw the brisket on earlier than usual (8pm) so I could pull it off in the morning and throw on the pork loin....well that didn't turn out as planned;



Brought my therm to bed so when the brisket hit 160* I could foil it.
Well my Maverick failed to warn me I woke up at 3am with that 'smokers instinct' and checked the therm, it said 191*

So I was cursing to myself while I walked downstairs, dog in tow, and took out the thermapen and checked the temps in different spots. I thought Ok, no problem, it's just over 190* I'll foil it and wrap it in a towel then put it in the cooler.

Well like Larry's brisket, this thing was over trimmed. I would say the butcher 'butchered' it but after unfoiling there was a little juice. Smelled great! And turned out just OK.



Well considering this was not as fatty, there wasn't much 'scraps' left over to chop for sandwiches. This was the leftover scraps and here in Kansas we like to chop all that up, drown it in sauce and you have a great chopped brisket sandwich! Now this was goood!




Well decided to get the lawn mowed and edged and while I was getting that done, the pork loin was just about through. Pulled the loin at 150* let it rest for about 2 hours and then sliced it with the meat slicer. Turned out awesome! I didn't roll it in cornmeal like Puff did but it did turn out great!




Vaccuum sealed about 7 bags (2 for myself and the rest for family)
I would definately recommend this and do it again!

[Puff]

Great looking chow SC! That bacon is the best

[OSD]

WOW Nice job I like the chopped scrap sammies too

[TX Sandman]

Great lookin' brisket, SC! I like the chopped sandwiches, too. That loin looks great as well. I'm gonna *have* to try that, since the kids like bacon.

[Gator]

looks nice all the way around Dan.

[SteerCrazy]

thanks fellas.....the chopped brisket is my favorite mainly because if you have fat scraps they keep the whole sandwich nice and moist. Most of the scraps consist of the dry, barky ends and the fat balances it all out. Not the best on the heart! But a good way to not waste

[SteerCrazy]

:bow: Great lookin' brisket, SC! I like the chopped sandwiches, too. That loin looks great as well. I'm gonna *have* to try that, since the kids like bacon.

It's real good Sandman. It's got a good not too salty, smoky taste. I used Maple and Apple wood. Plan to use it with egg burritos, throw some on pizza's or just heat up with some fried eggs and an english muffin!

[Puff]

:bow: Great lookin' brisket, SC! I like the chopped sandwiches, too. That loin looks great as well. I'm gonna *have* to try that, since the kids like bacon.

It's real good Sandman. It's got a good not too salty, smoky taste. I used Maple and Apple wood. Plan to use it with egg burritos, throw some on pizza's or just heat up with some fried eggs and an english muffin!

Pizza.....now that sounds good

[SteerCrazy]

:bow: Great lookin' brisket, SC! I like the chopped sandwiches, too. That loin looks great as well. I'm gonna *have* to try that, since the kids like bacon.

It's real good Sandman. It's got a good not too salty, smoky taste. I used Maple and Apple wood. Plan to use it with egg burritos, throw some on pizza's or just heat up with some fried eggs and an english muffin!

Pizza.....now that sounds good

Yeah, Pizza hut calls their topping Ham while others call it Canadian Bacon. Either way it's good! I prefer it over Italian Sausage on pizza