big night tonight. first 500 pounds came off the smoker. Picture of one of my helpers getting the meat out of the smoker. Image Unavailable, Please Login Image Unavailable, Please Login
Conversely, the yield I'm getting is slightly less than 50% the precooked weight. A big part of that is that I really take the time to take the fat out of the meat and only process the good stuff. Said another way, we processed 225 pounds tonight finished product from 500 pounds purchased weight. Crazy, right? Maybe it's my age but I can't stand a ton of excess fat anymore.. it tastes good going down but 4 hours later I'm rolling in bed and can't sleep, etc. This BBQ is the cleanest and best tasting I've personally had for that reason.
Hi...I'm the same way as I've gotten older. Love those smoky, fatty moist bits with a little char on them. But, a few hours later. Agita! Do you trim the fat from your briskets before putting them into the smoker? Again, thanks for taking us along for the ride. My wife and I are very much enjoying your adventures in smoking! T
^ Hard to describe this! If I send the cooler back can I get more wings when you get some free time? Those were the best I’ve had. Every time I see wings at my local shop I pass... they’ll be a disappointment.
That's what she....oh wait, wrong thread. That is amazing to see that much all done at once. It looks tasty too!!
Round 2 in the books ! 500 more pounds and at the halfway point .. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
[QUOTE Do you trim the fat from your briskets before putting them into the smoker? T[/QUOTE] yes we trim some of it off - I’d guess around a pound or maybe a little less -
wow. How do you keep doing this to me? (making the word "wow" seem incredibly understated). That bark on those hunks of beef! I cannot imagine how great that room smells. Thanks for sharing, this is not something any of us thought we would ever see, very cool! For those of you reading here that are not silver subscribed. Do it now, pour a glass of your favorite, sit in a comfy chair, and read the thread on @SCFerrari 's house "additions"...
Looks tasty for sure!! I like my brisket sliced but I'd take a plate of this any day. How are you planning on distributing all of this food?
Third smoke in the books .. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
New chamber vacuum sealer is awesome . 4 bags at once . Image Unavailable, Please Login Image Unavailable, Please Login
One last smoke on Monday/Tuesday . Meanwhile we delivered the first half of the meals today .. here’s a picture getting ready for it . Image Unavailable, Please Login Image Unavailable, Please Login
Thanks ! We have done sliced in the past but this new approach of chopped mix with pork as a blend is pretty special and so far has been a crowd pleaser ! We delivered the first half today and the second half will be next week.
Rob, Those pictures look familiar. I remember sitting there and enjoying the BBQ that you prepared for your entire company. I have to say, your kitchen would be my “happy place”. Sent from my iPad using FerrariChat.com mobile app
Last 500 pounds started last night.. Thankful for being able to do this, but also thankful at his point that it's almost behind us! Cookshack Rub - Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Whose briskets these are I think I know. His smokehouse is in the kitchen though; He will not see the megabytes, As I watch this thread fill up with likes. My little wife must think it queer That I constantly check this thread so dear Between the cars and P & R The longest evening of the year. He gives the rub on the butts a shake As I ask if there is some mistake. Mixing two meats, is that allowed? And grinding into a downy flake. This meat is lovely, dark and deep, But there are promises of meals to keep, And hours to go at 225º, And hours to go at 225º.