All About Pocket Knives

Shoulder is on, now comes the hard part of getting the egg to stay at 225F for 24 hours. I don't waste my money on bottled rubs, it is just as easy and cheaper to make my own.

after 24 hours, now I wrap it in butcher paper and put it back for a few hours, aiming for 200F internal

An article from an April 1947, New York newspaper.
Probably not as DELICIOUS as the previously posted roast is!
That is a BEAUTIFUL piece of meat, Montanaman.
Caption(s), if any, are on the BOTTOM of the corresponding picture(s).

New_Windsor_NY wrote: ↑Thu Nov 25, 2021 6:41 pm
Probably not as DELICIOUS as the previously posted roast is!
That is a BEAUTIFUL piece of meat, Montanaman.

Thanks Skip, it was excellent! I made bbq sauce with 17 ingredients, very delicious and complimented the pork well.

The shoulder looks delicious! Do you slice it or serve as pulled pork?
Treefarmer

treefarmer wrote: ↑Sat Nov 27, 2021 3:50 pm The shoulder looks delicious! Do you slice it or serve as pulled pork?
Treefarmer

Thanks, pulled only. I put a lot of work into making sure these pigs have beautiful shoulders and belly, I butcher my hogs into primal cuts.

Treefarmer

FRJ wrote: ↑Tue Nov 23, 2021 2:29 am Three of my home made treats.
Pralines with roasted chopped almonds.
Piecrust delights with praline topping that was put through a blender.
My vanilla ice cream.

I had to cease and desist my stringent eating regiment to test this stuff.

Oh, and a splash of good strong coffee.

Looks delicious Joe!

Thank you, Tom.

Montanaman wrote: ↑Thu Nov 25, 2021 4:31 pm after 24 hours, now I wrap it in butcher paper and put it back for a few hours, aiming for 200F internal

PXL_20211125_161102496~2.jpg

You have a great talent there . Excellent post regarding your process and seasonings
That shoulder looks delicious

Ripster wrote: ↑Sat Jan 15, 2022 11:37 am You have a great talent there . Excellent post regarding your process and seasonings
That shoulder looks delicious

Thanks JP, much appreciated. I put a lot of work into my hogs to make them the best, the least I can do is BBQ it right. I will show how I do a ham soon, in the BGE and not my smokehouse, so folks at home can do the same if they like.

For Saint Paddy's Day. Corned Beef, Cabbage, Potatoes and Carrots, with salt and pepper and mustard sauce on the side.

Dog gone it fellers, here it is after 9:30 pm on Saint Patrick’s day and I realized we should have shared our noon meal with y’all! Corn beef and cabbage in cudgee’s post looks mighty good. Would fried venison and cabbage qualify for today? We also had baked sweet potatoes and corn bread and Miss Joy’s mother had some Irish ancestors.
Sorry no pictures, just full bellies.
Treefarmer

treefarmer wrote: ↑Fri Mar 18, 2022 2:54 am Dog gone it fellers, here it is after 9:30 pm on Saint Patrick’s day and I realized we should have shared our noon meal with y’all! Corn beef and cabbage in cudgee’s post looks mighty good. Would fried venison and cabbage qualify for today? We also had baked sweet potatoes and corn bread and Miss Joy’s mother had some Irish ancestors.
Sorry no pictures, just full bellies.
Treefarmer

Fried Venison and Cabbage would qualify. One of the left over cooking methods for Corned Beef, is to coat it in batter and fry it up. So pretty close.

New to this thread. Some great cooks shown.

Bought a smoker last year and been turning out some good grub on it according to my tastebuds and the same of others whom I shared with.

Cooked a full packer brisket yesterday. My own conglomeration of spices for the rub.

Been making smoked mac and cheese that is always a hit as well. Recipe calls for 3 cups of cheese, I use 10 cups of various cheese. I divert from recipes all the time and dress it up a bit in my own way.

Probably been done before but I make a phenomenal brisket and mac and cheese sandwich on a Asiago roll.

Can't go wrong with brisket burnt ends either.

Sharing my results is the funnest part of cooking for me.

Jerry

Also, before brisket price came down, used pot/chuck roast (or tri-tip. Expensive yet good, same concept) instead and cooked same way. Great for burnt ends and if cooked properly, same as brisket as far as texture and taste.

Chuck/ Pot cut is pretty versatile and can have some good marbling as well.

Jerry

By golly, Jerry, I think you're getting the hang of it.

That looks like a beautifully cooked meal.

Thanks for the compliment Joe.

Take care. Jerry

Just put this on on. My rub and Meat Church Holy Voodoo. Full packer at 200 degrees. Peach paper wrap and stall at 165 internal temp. I finish at 195 IT and prefer it better than 203 or 205 IT. Cook overnight. Dry cooler with several towel wraps for rest about 3 to 5 hours before carving...

Jerry

17 hour cook. 2 to 5 hour rest in dry cooler. Thermometer slid in with no effort before the rest. Should be a good one.
Have like 40 or so brisket I have smoked/cooked. The individual brisket cut is like a combination lock. Varying wildly to same process as the last one you did in my experience but I am varying my cooking approach as well and trying different things.
That peach paper will be sopping wet when it comes out to carve.

Fruits of the minimal labor...

Low and slow is the way to go.

Freezing clod here. Having some comfort food. Chicken noodle and vegetable casserole.

Looks delicious cudgee!!

102 to high 90s Fahrenheit here in Nevada lately on a long stretch.

What is your current temperature where you are?

Regards, Jerry

zp4ja wrote: ↑Sun Jul 10, 2022 9:41 pm Fruits of the minimal labor...

Low and slow is the way to go.

Catching up on my reading, Wow that looks delicious!
Brisket used to be affordable now it is a luxury, a mighty fine luxury if done right. Looks like y’all have it figured out.
Treefarmer

Thanks TF! Cooked maybe 40 or so brisket in the last 2 years and this one was the best ever. My own rub but whatever the rub rhe meat turned out the best ever.
I found thru trial and expensive error that brisket is like a combination lock and no two are the same. Kinda like women with no offense meant to the ladies.

I am a single guy household so most times, I give the extras from a 16 pound-ish packer to the local Sheriff Deputies on patrol, detention, administration, Dispatchers, etc, all of whom I support in the background for my job in Public Safety Communications. Thankfull for what they do for sure. My way of showing it.

4.99 a pound for brisket. A year ago went to 12.99 a pound. No thanks. You can cook a chuck roast like a brisket and people at times never know the difference if you do it right. Low and slow. Chuck roast burnt ends is undefinable to brisket burnt ends if yo do it right.


Jerry