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[jasonvr]

Doing a little pork belly burnt ends

 

[Buckeye smoker]

@jasonvr very nice!

 

[Buckeye smoker]

Some Freedom Pork loin for tonight!

 

[cookingjnj]

Doing a little pork belly burnt ends

I love pork belly burnt ends. One of my favorites to make on the RT. Looking forward to seeing the finished product.

 

[dsandersus]

@jasonvr haven’t tried to make them, but they look awesome!

 

[NU2SMOKE]

Yesterdays repertoire started with some Pig Candy and Buffalo Balls

We then followed that up with some Atomic Buffalo Turds and some Pork Shots...

Then for the finale.....Spare Ribs and smoked mac & cheese

Needless to say...The Bull performed flawlessly! I could not be happier with my purchase and becoming a member of this great family we have here.!!
Hoep you all had a great day as well!....CHEERS!

 

[Buckeye smoker]

Nice !

 

[jasonvr]

First picture is after it came off the Bull and before wrapping and going back in. Second is after a lot of it had been eaten Finished in Trader Joe's pepper jelly and honey

 

[dsandersus]

Have a sweet tooth, made some pig candy.

 

[Mike]

15 pound brisket has been trimmed, seasoned, and ready to go on the Rec Tec Bull tonight around 10pm to be ready for our guests tomorrow at 4.

 

[NU2SMOKE]

4 lb Fattie done last night! And might I say it was heavenly!!

Before:

After:

And the Cut:

Delicious!!

 

[Mike]

15 pound brisket has been trimmed, seasoned, and ready to go on the Rec Tec Bull tonight around 10pm to be ready for our guests tomorrow at 4.

View attachment 765

The brisket was a smashing success. MUCH better than my first attempt, even though I sliced it wrong, but whatever still turned out great.

 

[NU2SMOKE]

The brisket was a smashing success. MUCH better than my first attempt, even though I sliced it wrong, but whatever still turned out great.

YOU SUCK!!!!.....Now tell me how you did it...LOL Please?

 

[Mike]

YOU SUCK!!!!.....Now tell me how you did it...LOL Please?

Nothing fancy by no means.

I purchased the brisket Thursday night. I trimmed it that night, slightly coated all sides of the brisket with olive oil and then covered it in Holy Cow (from Meat Church) seasoning and let sit over night in the refrigerator.

Friday around 10:00 PM I put it on the RecTec Bull at 225.

Saturday morning (around 7:30am) when it reached 170 I took it off the Bull, wrapped it in butcher paper and put it back in the Bull until it reached an internal temp of 205.

Then I placed it in a cooler wrapped in towels until it was ready to serve.

It sat in the cooler for about 2.5 - 3 hours and still remained hot (161 internal temp actually). Sliced and served.

It was all gone within minutes. Honestly I probably should have cooked two but no matter - no one starved.

 

[NU2SMOKE]

Nothing fancy by no means.

I purchased the brisket Thursday night. I trimmed it that night, slightly coated all sides of the brisket with olive oil and then covered it in Holy Cow (from Meat Church) seasoning and let sit over night in the refrigerator.

Friday around 10:00 PM I put it on the RecTec Bull at 225.

Saturday morning (around 7:30am) when it reached 170 I took it off the Bull, wrapped it in butcher paper and put it back in the Bull until it reached an internal temp of 205.

Then I placed it in a cooler wrapped in towels until it was ready to serve.

It sat in the cooler for about 2.5 - 3 hours and still remained hot (161 internal temp actually). Sliced and served.

It was all gone within minutes. Honestly I probably should have cooked two but no matter - no one starved.

What was the weight of the brisket? I'm guessing it was a full packer? Approx how long after the wrap did it take to get to the 205? WHen you wrapped was it a single layer o a double layer wrap? Come on man spill the beans...lol Thank you!!!

 

[Mike]

15.43 pounds, full packer. The brisket was to wide to fit on a single sheet of butcher paper so I used to sheets overlapped just a bit to make one wide sheet. Wrapped and tucked around the brisket.

As for time, to 205 degrees - it was around the 1:30PM mark - so about another 4-5 hours.

 

[Buckeye smoker]

Turned out delicious.

 

[NU2SMOKE]

Did some Beef last night.....Special props to whomever can say what cut this is!

It came out so tender and Juicy!

Had some Homemade Chimichuri with it and Black Beans and Rice.

Delish!!

 

[NU2SMOKE]

WOW...posted this 7 hours ago and not one single person wanted to take a guess as to what cut of meat this is????? I was hoping this would be fun for everybody....guess I was wrong...my bad!
Funny thing is I posted this at another cooking forum and have had almost 30 replies...everybody was having fun and a lot of information got passed and new recipes to try.
I am really disappointed that my number 1 forum.... HERE this went nowhere☹

Was just trying to get some conversation going!

 

[dsandersus]

@NU2SMOKE 1st it does look delish, nicely done. 2nd I'm below a novice when it comes to meat cuts, but I'll take a stab. is it a Bottom round roast?