arthurdent
Member
We are finishing up the pumpkin harvest. 250 plus semis of Jack O Lanterns.
Cooked 68 pounds of meat on a Timberline 650. The sides I had a local BBQ restaurant provide.
I cooked 34 pounds of pork butt 5 days before the harvest meal and refrigerated then reheated to 170 degrees the afternoon noon of the meal. That was an 18-hour cook. Wrapped in tin foil once we got to 165 and finished in an oven. One portion was had a mix of grape and cranberry juice and apple cider liquid in the foil to finish at 205 degrees. (Actually used the probe method to indicated time to pull and rest.) The other 1/2 was pineapple juice to finish. The pork was dry brined for 12 hours with salt and coarse pepper. I think the refrigerator 3-day rest really allowed the pulled pork to shine! Both lots of the pork had some beef tallow I saved from a previous smoke in the tin foil wrap. That really made the meat truly decadent!
34 pounds of Costo packer briskets was smoked just prior to the meal with a 1-hour rest. Coarse pepper and kosher salt rub. The briskets were a very tight fit in the smoker. 12 hours at 195 degrees super smoke. Another 12 hours in the oven after butcher paper wrap. Midnight to 8 am at 185 degrees then I bumped up the oven to 215 and finished at about 203 degrees internal. Done at 2 pm, rested, serving at 4 pm, The brisket was so tender. With a nice pepper-infused crust.
I was about 10 servings short for the brisket and 15 servings long on the pulled pork. Everyone was fed.
Made my own sauces. An Alabama white sauce. A Brazilian Chimichurri sauce. North Carolina red pepper vinegar sauce. I did not have the time to make my personal favorite, a South Carolina vinegar mustard sauce.
A Costco pork belly awaits in the freezer. A Burnt ends epoch cook????? That will be my first attempt at BE.
In retrospect, the Traeger performed well with plenty of smoke flavor. I was nervous about smoking the 2 packer briskets at one time.
The brisket was gone early as it was simply awesome. Low and slow really works!
Cooked 68 pounds of meat on a Timberline 650. The sides I had a local BBQ restaurant provide.
I cooked 34 pounds of pork butt 5 days before the harvest meal and refrigerated then reheated to 170 degrees the afternoon noon of the meal. That was an 18-hour cook. Wrapped in tin foil once we got to 165 and finished in an oven. One portion was had a mix of grape and cranberry juice and apple cider liquid in the foil to finish at 205 degrees. (Actually used the probe method to indicated time to pull and rest.) The other 1/2 was pineapple juice to finish. The pork was dry brined for 12 hours with salt and coarse pepper. I think the refrigerator 3-day rest really allowed the pulled pork to shine! Both lots of the pork had some beef tallow I saved from a previous smoke in the tin foil wrap. That really made the meat truly decadent!
34 pounds of Costo packer briskets was smoked just prior to the meal with a 1-hour rest. Coarse pepper and kosher salt rub. The briskets were a very tight fit in the smoker. 12 hours at 195 degrees super smoke. Another 12 hours in the oven after butcher paper wrap. Midnight to 8 am at 185 degrees then I bumped up the oven to 215 and finished at about 203 degrees internal. Done at 2 pm, rested, serving at 4 pm, The brisket was so tender. With a nice pepper-infused crust.
I was about 10 servings short for the brisket and 15 servings long on the pulled pork. Everyone was fed.
Made my own sauces. An Alabama white sauce. A Brazilian Chimichurri sauce. North Carolina red pepper vinegar sauce. I did not have the time to make my personal favorite, a South Carolina vinegar mustard sauce.
A Costco pork belly awaits in the freezer. A Burnt ends epoch cook????? That will be my first attempt at BE.
In retrospect, the Traeger performed well with plenty of smoke flavor. I was nervous about smoking the 2 packer briskets at one time.
The brisket was gone early as it was simply awesome. Low and slow really works!
