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[Buckeye1]

Did Mississippi Pot Roast today using rump roast (on sale). Seared first on back side of grill grates to get a nice crust. Then cooked until IT is 203.

 

[eldoradocaddy]

Awesome , thanks.
I am new to pellet smoking as well and have never cooked a pork butt.
I will be following your lead.

Also, I forgot to mention that I put the butts on fat side down. I've always smoked them fat side up, but was told to put fat side down for pork butts and brisket. The butts were amazingly juicy, with great bark, smoke ring and smokey flavor.

 

[C. Keeper]

Did Mississippi Pot Roast today using rump roast (on sale). Seared first on back side of grill grates to get a nice crust. Then cooked until IT is 203.

That's next on my list

 

[chadinsc]

probably wont get to many likes for this cook. but im a curious eater. i have had all kinda wild game including snakes bobcats alligator and many other stuff. but decided to try these impossible burgers. there were actually not bad. on par with fast food.

 

[Blues1]

Cool. Can't bring myself to try them. Glad they weren't bad...

 

[chadinsc]

oh i don’t recommend them. i was just curious. it may have been the first time a fake burger has ever been cooked on a rec teq. probably couldn’t have eaten it off a non rec teq

 

[Blues1]

Did Mississippi Pot Roast today using rump roast (on sale). Seared first on back side of grill grates to get a nice crust. Then cooked until IT is 203.

Haven't had this in a while...looks great!

 

[jaspry]

Did a 15-lb Costco prime brisket last Friday. Put it on a midnight Thursday at 200 and came off the smoker at 430 on Friday. Rest just at two hours - perfection!

 

[Blues1]

Did a 15-lb Costco prime brisket last Friday. Put it on a midnight Thursday at 200 and came off the smoker at 430 on Friday. Rest just at two hours - perfection! View attachment 10509View attachment 10510View attachment 10511

That's a great looking brisket, my friend!

 

[fullhouse32]

Looks amazing

 

[Greg Jones]

I’m not a big fan of pork loin, mostly because it’s a hard meat for me to eat due to the side effects of my cancer treatments years ago. However, it’s one of my wife’s favorite cuts of pork so I look for ways to make it work for the two of us.

Yesterday I tried something different for me-stuffed and slow smoked rather than cooking at a higher temp. I’ve butterflied loins before and stuffed them, but for this 5 pound loin I sliced it around its diameter to one thin layer. I then put down a layer of Ron’s Screamin‘ Pig rub, a layer of ricotta, then a layer of spinach. I rolled the loin up like a cinnamon bun and tied it up, then on the RT-340 for about 2-1/2 hours until it hit an IT of 140* I then topped it with slices of Vidalia onions and a glaze of butter, honey, and bourbon. Left it on to a final IT of 145* and let it rest for about 10 minutes. I was happy with it, the wife, our son, and a friend of his tore it up! I will be trying this again.

 

[Thor8594]

Damn, that looks delicious

 

[Blues1]

I’m not a big fan of pork loin, mostly because it’s a hard meat for me to eat due to the side effects of my cancer treatments years ago. However, it’s one of my wife’s favorite cuts of pork so I look for ways to make it work for the two of us.

Yesterday I tried something different for me-stuffed and slow smoked rather than cooking at a higher temp. I’ve butterflied loins before and stuffed them, but for this 5 pound loin I sliced it around its diameter to one thin layer. I then put down a layer of Ron’s Screamin‘ Pig rub, a layer of ricotta, then a layer of spinach. I rolled the loin up like a cinnamon bun and tied it up, then on the RT-340 for about 2-1/2 hours until it hit an IT of 140* I then topped it with slices of Vidalia onions and a glaze of butter, honey, and bourbon. Left it on to a final IT of 145* and let it rest for about 10 minutes. I was happy with it, the wife, our son, and a friend of his tore it up! I will be trying this again.
View attachment 10525View attachment 10527

Looks amazing!

 

[C. Keeper]

Looks great, YUM!

 

[fullhouse32]

I want to eat at Greg’s house

 

[mooncusser2k]

I want to eat at Greg’s house

Amen to that! What time should we show up?

 

[Greg Jones]

Amen to that! What time should we show up?

There’s usually a grill on-I’ve already used the Bullseye today and the RT-340 has a pot roast on it now, and it’s not even 11 AM yet! Stop on in anytime!

 

[C. Keeper]

Amen to that! What time should we show up?

Can I get a ride?

 

[charlesrshell]

Can I get a ride?

Pick me up along the way please!!

 

[Greg Jones]

I have two 21-year old young men here for the summer before their senior year at The Citadel. They are also working summer jobs in lawn care, so the pellets are flowing faster than normal for me!