The Smoking Thread

[Snyper564]

I don't have a "go to" recipe, just usually grab whatever looks suitable from Google.

Last time I did this:
Shredded red cabbage and lettuce
2Tbs mayo
100ml apple cider vinegar
Salt and pepper to taste

I've seen others that boil the solution (not mayo though) first, and others with some sugar.

I'll probably just stick to the one above as it was pretty simple and added good texture and flavour when paired with the pork.

Thanks much appreciated

 

[Snyper564]

Meat has been slathered and slaw has been prepared (@Vades)

 

[Vades]

Meat has been slathered and slaw has been prepared (@Vades)

Good stuff! I've trimmed and rubbed my butt (haha) and placed it in the fridge to sit overnight. Will add more rub tomorrow if the surface is too damp.

The cut of meat needed some work before I was happy with it. Took off quite a bit of fat, and I needed to remove membrane on the bone side. I really need to find a butcher that has a proper understanding of this cut. Trimmed, the meat is at ~1.5kg.

Ironically I'll go against my own advice and only do the slaw tomorrow. It's been a long week and I couldn't be bothered with chopping veggies right now.

 

[mbayshark]

Thanks for the heads up will see what i can do you have a recipe?

This is my go to recipe.

Creamy Apple Slaw Recipe - Spend With Pennies

www.spendwithpennies.com

 

[RanzB]

Butt for this weekend is a similar size, slightly larger. I'll use the same rub as last time, which I got from PitmasterX. Salt, sugar, paprika, garlic powder, onion powder, black pepper, cumin and a small quantity peri peri.

If I can throw something into the mix: next time, salt 2 nights before, then add the rub the night before.

The science behind it it you want a brine (in this case, a dry brine), and with a chunk of meat that size you can both season it properly, and create a better end product. For that, you need a bit more time for the salt to get into the interior, in my opinion.

The rub won't really penetrate anyway, so you can just chuck it on the night before, then mix in the bark with the inside meat.

 

[Snyper564]

Good stuff! I've trimmed and rubbed my butt (haha) and placed it in the fridge to sit overnight. Will add more rub tomorrow if the surface is too damp.

The cut of meat needed some work before I was happy with it. Took off quite a bit of fat, and I needed to remove membrane on the bone side. I really need to find a butcher that has a proper understanding of this cut. Trimmed, the meat is at ~1.5kg.

Ironically I'll go against my own advice and only do the slaw tomorrow. It's been a long week and I couldn't be bothered with chopping veggies right now.

Which area do you live in? I took the pig diagram and pointed it out to the butcher and showed them the end result and they had it spot on in 10 min

 

[Snyper564]

Meat prepped, coffee made, charcoal chimney lit, it's 4am.... And so my smoke begins! - Snyper564, smoke watch circa 2020



Initial woodpile selected - debarked black wattle again. Chimney almost ready



Chimney added to firebox. Wood add to coal let's do this!



Got my braai dog out with me this early morning!


Whoa the pork has chilled overnight with Dijon mustard slather and rub and looks amazing, just a small 4.3kg >_<

Last check in for the next 3 hours, it's now fire management and breakfast



Meatstick with xtender on duty



Meatstick with xtender on duty



Goal for the smoke clean burning fire and that thin blue smoke out the stack

 

[Snyper564]

3h check in all looking good. Fat was sliced to get run to meat that's not fat cap splitting

 

[Vades]

If I can throw something into the mix: next time, salt 2 nights before, then add the rub the night before.

The science behind it it you want a brine (in this case, a dry brine), and with a chunk of meat that size you can both season it properly, and create a better end product. For that, you need a bit more time for the salt to get into the interior, in my opinion.

The rub won't really penetrate anyway, so you can just chuck it on the night before, then mix in the bark with the inside meat.

Thanks Randhir, I have a fair amount of salt in the rub, and have been happy with the seasoning so far when applying the day before.

 

[Vades]

3h check in all looking good. Fat was sliced to get run to meat that's not fat cap splitting
View attachment 934344

Good stuff!

I started a bit later than anticipated, meat went on at 9:30.

The butt trimmed down to 1.5kg yesterday.

Before trimming:


Weber ready:


Applied more rub this morning, looks a bit messy:


On it goes, using cherry wood for the smoke:


9:30, Weber settled nicely at 120C, so decided to go with it instead of my original target of 110C:


2 hours in:

 

[Snyper564]

14 hour later.

Bone slipped out clean. Meat fell apart busy building tacos. Have a great evening all Def worth it!

 

[Vades]

14 hour later.

Bone slipped out clean. Neatt fell apart busy building tacos. Have a great evening all Def worth it!

Looks brilliant!

I wrapped at the stall and reached 96C internal after 6h15min. Rested for over an hour in the cooler box while I prepped the rest of the food.

Very happy with the result.

 

[Vades]

Home made tortillas, red cabbage and carrot slaw, berry cider glaze.

 

[agustino]

Looks brilliant!

I wrapped at the stall and reached 96C internal after 6h15min. Rested for over an hour in the cooler box while I prepped the rest of the food.

Very happy with the result.

I was looking carefull if the picture reflect kind of modern tobbaco

Mmmh meat meat meat

U like eating

 

[Snyper564]

After watching quite a few smoking mod vids im going to build a charcoal basket for longer burns and also a clean fire basket want all those coals together!

Using some of these for inspiration

 

[Snyper564]

If you are in Pretoria or Cape Town (delivery areas are set out on their site) give Stompies a try their wood is absolutely amazing and service outstanding just got a home delivery on some black wattle, sekelbos and kameeldoring best I have ever seen!

Premium Dry Braai & Firewood Local Delivery | Stompies

Stompies delivers premium firewood and braai wood straight to your door. Fast, local, and always dry. Place your order today.

www.stompieswood.com

 

[Snyper564]

Collecting meat tomorrow and smoking this on Sunday along with something else TBD

 

[Vades]

Collecting meat tomorrow and smoking this on Sunday along with something else TBD

You've just reminded me I need to make more.

Be warned, once you've made your own you're unlikely to enjoy shop bought bacon again...

 

[Snyper564]

You've just reminded me I need to make more.

Be warned, once you've made your own you're unlikely to enjoy shop bought bacon again...

Haha I wouldnt be surprised I am actually doing my normal smoked something on Sunday and adding this to the mix as the whole unit is smoking anyway... I will be doing 3 for friends and family in this case so as not to waste the "smoke"

 

[Vades]

Haha I wouldnt be surprised I am actually doing my normal smoked something on Sunday and adding this to the mix as the whole unit is smoking anyway... I will be doing 3 for friends and family in this case so as not to waste the "smoke"

Bulk batches are the way to go and you have plenty of real estate on that smoker of yours.

I can't recall PitmasterX's method now, but I cold smoke at 40-50C for 4-6 hours after curing for 5 days in the fridge.