4 nights of smoking deliciousness over July 4th weekend;
Camp Chef 24 DLX, with Gear Mountain gourmet pellets.
Friday: picked up 18# brisket from Costco. Trimmed and cut out the point. Seasoned the flat (duck fat spray binder with Holy Cow rub) and covered in fridge. Ground the point 80/20 with trimmings to make 8 brisket burgers. Smashed burgers on the sear sidekick Friday night dinner. Put the point on the smoker at midnight (200° @ smoke level 5).
Saturday: 7am bumped up temp to 225°. Noon bumped up temp to 250°. Pulled at internal temp of 205° at 4pm. Rested in cooler until 6:30. Awesome brisket for Saturday dinner.
Sunday: Beef back ribs on smoker (simple dry rub SPG) for 6 hours at 250°. Final 30 minutes glazed with Jack Daniel's bbq sauce. Complimented with short ribs (1 hour smoke, finished off on sidekick with Jack Daniel's honey bbq sauce), and flanken (Korean) ribs in sidekick. Another awesome beef night.
[seasoned 8# Smithfiel pork shoulder with duck fat spray binder and Texas Sugar, and other…, then sealed in fridge overnight]
Monday: Carolina bbq time. Put pork shoulder (Boston butt) on smoke at 200° at 8am. Bumped up to 225° at noon, then again to 250° at 2pm. Stalled at internal temp of 155°. Wrapped in Butcher's paper for 1 hour at 275°. Unwrapped and finished off at 250°. Pulled at internal 200°. Rested for 1 hour. Delicious bark and an awesome pulled Carolina bbq for dinner.
Enjoying alot if leftovers all week… 😋
by gktravis
3 Comments
*Bear mountain pellets
Always have served the pork post shread. Like this approach on multiple levels
Oh wow! Everything looks perfectly done. Saving your post for my reference 😊