Feel the burn

[stretchie_]

Some mates got us another drum so I can make a smoker for 'her in door's' dad, so we are having them over tomorrow to say thanks.

Got a pork shoulder, two beef skirts and a fatty/bacon bomb/death by pig*

Got them all rubbed up, wrapped up and in the fridge.







There's just over 8kg of dead pig and cow there, the pork shoulder is going on tonight and the rest in the early morning hopefully to be taken out about 12:00 if all goes well and rested and ready to eat about 13:00.

We used the missus rub on the pork shoulder but seeing as I bought the Wicked good BBQ book (herein after referred to as WGBBQ) I thought it would be rude not to call on their expertise. So I've made the WWGBBQ pork marinade, WWGBBQ Beef rub and WWGBBQ beef marinade. Already got a few heinz ketchup bottles full of our own BBQ sauce so will finish that before making some WWGBBQ sauce.

Will report back tomorrow

* choose the name you like best

[keith157]

What name would I choose well, Homer Simpson's drooling ooooohhhhhh springs to mind.

[stretchie_]

All went well, the WGBBQ beef rub, beef marinade and pork marinade are great.

Of the two skirts, both were rubbed, both were folded over rather than laid flat but I only used the marinade on one of them. I just brushed it on the top and then folded the beef skirt back and brushed it on the inside too. When the briskets were taken off (aimed for slicing not pulling) put them in foil trays and foiled over, but the one I had been brushing with the marinade had a cup of the marinade poured over it and then foiled over.

As per WGBBQ book, the pork shoulder was cooked (in 11 hours at 125c) fat side up until <insert temp here as I've fogotten>c and then flipped upside down and basted with BBQ sauce until cooked inside (should have been 92c I think but it was 99c) then I took it out and foiled it but poured a cup of the WGBBQ pork marinade over it before finishing the wrapping and then let it rest, the fatty just got taken off and wrapped.

Here it is when we unwrapped it



The proof is in the bone.. as it were..



Here's the fatty



The skirt



The spread


I think I have converted a friend, we sent him home with a few plastic pots of each of the meat for his missus to try


Oh and we finished it all off with.....

CHEESCAKE

[keith157]

Cheese in a cake...........................cheese in a cake...................a Cheesey cake??????????????? (sorry Peter Kay flashback)
Just out of interest how long did the fatty take? I note your comment that the brisket was for slicing not pulling? I didn't think brisket was suitable for pulling due to the lack of connective tissue, chuck would work no doubt. (where the heck is that drooling icon )

All in all a darn good spread

[stretchie_]

Cheese in a cake...........................cheese in a cake...................a Cheesey cake??????????????? (sorry Peter Kay flashback)

That's ok, I forgive you, I'm from up that way

Just out of interest how long did the fatty take?

I'll be honest, I cannot remember exactly but it was 4-5 hours, they've all been about that I think, the chorizo was that soft that when I pushed the thermometer in I could barley feel it going in to the chorizo in the middle. NOM

I note your comment that the brisket was for slicing not pulling? I didn't think brisket was suitable for pulling due to the lack of connective tissue.
All in all a darn good spread

Ah haa thank you very much, like any good magician, deception is the key. It was beef skirt and not brisket, cost about £10 for both those pieces and there's a fair amount there. Once cooked we fold it back over so it's straight and slice it thinly across the grain.

I've got to be completely honest, I think I prefer the fatties and beef skirt to the pulled pork. Don't get me wrong, a pulled pork bap with bbq sauce and coleslaw is a thing to die for, but I just love the fatty and beef skirt.

A word of warning, the WGBBQ beef rub has a bit of a kick to it, and the one that I used the marinade on had more of a kick to it, but it's a good kick, full of flavour not just a bit hot like many things.

You eat it and it just tastes great, then your lips start to tingle, then you get a bit of heat and the flavour stays there. That's just with the thin slices, if you eat a fair size chunk of it it'll give you a clip around the ear hole too. I am definitely doing more brisket

[The Social Smokers]

The pork looks a lot more burnt on the outside than my Wick Good pork shoulder. I took mine out at 76c, then wrapped it in foil, then put it back on the smoker until it reached 92c. Did you wrap it in foil and return to the smoker? Looks like you've left it unwrapped for the whole cook? That would cause it to get as black as yours looks. It should be a ruby red colour.

Here's a pic of mine http://www.bbbqs.com/Forum/viewtopic.php?f=27&t=2509

[keith157]

The pork looks a lot more burnt on the outside than my Wick Good pork shoulder. I took mine out at 76c, then wrapped it in foil, then put it back on the smoker until it reached 92c. Did you wrap it in foil and return to the smoker? Looks like you've left it unwrapped for the whole cook? That would cause it to get as black as yours looks. It should be a ruby red colour.

Here's a pic of mine http://www.bbbqs.com/Forum/viewtopic.php?f=27&t=2509

I'm sorry guys, you have been warned before, food porn on this level cannot be taken lightly especially on an empty stomach

[keith157]

[quote="stretchieA word of warning, the WGBBQ beef rub has a bit of a kick to it, and the one that I used the marinade on had more of a kick to it, but it's a good kick, full of flavour not just a bit hot like many things.

You eat it and it just tastes great, then your lips start to tingle, then you get a bit of heat and the flavour stays there. That's just with the thin slices, if you eat a fair size chunk of it it'll give you a clip around the ear hole too. I am definitely doing more brisket[/quote]


Were you aware, or would you care to know, most American chilli powder tends to have a % of filler in it, the UK stuff tends not to, so 1 tablespoon of US stuff contains less active eye watering gear then the equivilant UK sold devil's dandruff

[stretchie_]

Sorry about the pron... But you deserve it you dirty little smokers you

The pork looks a lot more burnt on the outside than my Wick Good pork shoulder. I took mine out at 76c, then wrapped it in foil, then put it back on the smoker until it reached 92c. Did you wrap it in foil and return to the smoker? Looks like you've left it unwrapped for the whole cook? That would cause it to get as black as yours looks. It should be a ruby red colour.

Here's a pic of mine http://www.bbbqs.com/Forum/viewtopic.php?f=27&t=2509

At the risk of sounding forward, that's a mighty fine butt you have there.

Were you aware, or would you care to know, most American chilli powder tends to have a % of filler in it, the UK stuff tends not to, so 1 tablespoon of US stuff contains less active eye watering gear then the equivilant UK sold devil's dandruff

I was not, but thanks, I have no chipotle powder so substituted chilli powder in its place, but it works : )

In the excitement I forgot to mention, I did not foil the shoulder and put back in, I did the burn overnight so couldn't be doing with the checking of temps, I just let it go and got up at 05:30 to take the fatty out of the fridge, then up at 07:00 to put the fatty on the smoker and take the skirts out of the fridge, then at 09:00 I put the skirt on the smoker, flipped the pork shoulder and basted and then when I tested it at 11:00/11:30 it was 99c so took it off, foiled it, poured the marinade over it and wrapped the foil tight and put it in the oven (turned off) to rest.

It's going down well at work too