Good lord, that's a thing of beauty... 
food MikeUSMC: "Bury Me in Smoke"
- Thread starter MikeUSMC
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Thanks! I appreciate it!internationalfish said:Good lord, that's a thing of beauty...
So, once again, I ran into a problem last night, with the brisket cooking waaaaaaaay too fast. Ten hours in, at 10pm, the internal temp was at 190*F, cooking at around 250*F. WTF.......... Last time this happened, Rajun Gardener pointed out that my temp probe could just be stuck in fat, which it was. No such luck this time. That thing was almost DONE. I must've moved the probe around 25 times, praying to find a "cool" spot, hahaha. Nope. I tried 3 different thermometers too. 190*. So I scrambled around the web, looking for advice, and the concensus was to pull it off and throw it in the oven at 170* overnight, in a roasting pan, up on a rack, with beef broth in the bottom of the pan (I also added some apple juice), wrapped in foil. So, that's what I did (at 10pm last night).
Cut to 4am this morning.... internal temp dropped to 180-183* (depending on where I stuck the probe). I can deal with that. Listen to me, like I have a choice!
I HAVE TO "deal with that" 
Anyway, threw it back on the smoker at 4:30am, and the bark is still looking good. I'll pull it and wrap it once it hits 195* again
Put the pork on too
I prepped all the meat for the chili yesterday afternoon, so all I had to do this morning was dump everything in the crockpot and plug it in. Did that at 5am
Sorry, I know you guys probably don't care about all that babbling, but it's kinda like my way of "taking notes" for future cooks
MikeUSMC said:Sorry, I know you guys probably don't care about all that babbling, but it's kinda like my way of "taking notes" for future cooks
Are you kidding? Keep up your philanthropy, and we will continue to enjoy your smoky happy pictures.
Where's Ashen?! Dead serious, man, I was seriously thinking about you as I carved this brisket. I remembered your compliments on one of my previous ones, so I made it a point to try to improve.....
How'd I do?! 1/4" stringers, right?!
Anyway (hahahahaha), random chaos here on Halloween
Thanks for watching, pepper people
You Rocking it!!! Who's gonna bitch about that food?
Awesome job on a big cook out, I need neighbors like you.
Awesome job on a big cook out, I need neighbors like you.
Thanks, bud! Nobody bitched, that's for sure, haha! I'm not on Facebook, but apparently there was quite a lot of talk in my town last night about my house, lol. I was told that people posting stuff like: "Hey, everybody! That dude on 'XXXXX Street' is serving pork and beer again this year! He even stepped up his game and smoked a brisket too! DO NOT SKIP THIS HOUSE!!!"Rajun Gardener said:
We ended up getting a lot of the "regulars" back again this year, and lots of new "customers" from that
We had a blast!I need neighbors like me tooRajun Gardener said:I need neighbors like you.
I'm exhausted
MikeUSMC said:
You live on 5-way street?
That (and You) are Awesome!
Did Mike quit?
Hell no. You're gonna have to throw me out of this place, kicking and screamingThe Hot Pepper said:Did Mike quit?
Thanks man!Chorizo857_62J said:
Thanks dude! Yeah, we had a lot of fun! Less people this year than last year. Last year we had (no exaggeration) probably 400+ kids! This year, I added the brisket and chili to the menu. Kept the cornbread again, but didn't make the bacon wrapped stuffed jalapeños this year. No way I'm doing all that prep work for that many people I don't even know, hahaha. This year was the first year that one of my neighbors actually offered to throw me some cash, but I'd feel weird taking it. I don't mind though; I love doing thisPtMD989 said:
Lesser crowd this year though. Probably only 150-200 trick or treaters. Probably because I live about 2-3 miles from a state prison, and the local cops sent out an alert around 7pm that an inmate escaped. I guess if you were gonna try to escape from prison, Halloween would be the night to do it, lol. I think that caused a lot of parents to call it quits early. Not me! I got hammered in my driveway, by myself until midnight, when the fire died down!
Bought enough candy for 500 kids, so we had a shitload left over. Boxed it all up and shipped it to the troops overseas All the BBQ and the chili went, except for a little pork and a little cornbread
^ Here's a better view of the setup, from the street. I think this was around 4:30pm, right before I lit the fire pit (on the right, in the middle of the chairs)
Oh yeah...... yes, they caught the dude that escaped in about an hour
Dude, is that a crack in the sidewalk?
I'm glad you sent the candy to the guys, little things like that make a difference.
I'm glad you sent the candy to the guys, little things like that make a difference.
MikeUSMC said:IMG_7567.JPG
Where's Ashen?! Dead serious, man, I was seriously thinking about you as I carved this brisket. I remembered your compliments on one of my previous ones, so I made it a point to try to improve.....
IMG_7568.JPG
IMG_7569.JPG
How'd I do?! 1/4" stringers, right?!
Anyway (hahahahaha), random chaos here on Halloween
IMG_7571.JPG
IMG_7572.JPG
IMG_7573.JPG
Thanks for watching, pepper people
Definitely looks like a tight stringer cap.
I specifically requested a slicer like that for Xmas from my wife. Think the one tagged for her was a Dexter .https://www.shopatstop.com/en/product/12-scalloped-slicer/
Here's the one I have. 12" Victorinox. It's the only "real" knife that I have, and I absolutely love it (I wanna get more). I just had it sharpened at the butcher a few weeks ago. After the guy sharpened it, held up a big sheet of butcher paper between his thumb and index finger, then sliced it CLEAN in half with one strokeAshen said:
Looked like a samurai, hahahahttps://www.amazon.com/Victorinox-Fibrox-Granton-Slicing-47645-US2/dp/B012DJLT3M
Not at first, but by the end of the night, I guess you could say I was dressed as a "Drunken, Wannabe BBQ Pitmaster"PtMD989 said:
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BLACK CHERRY BOURBON GLAZED SMOKED PORK ROULADE,
Stuffed with thinly sliced prosciutto and Monterey Jack cheese
Big photo dump coming up, haha
This was a lot of fun to make:
11lb boneless pork tenderloin, brined overnight in black cherry soda with salt, pepper, and granulated garlic
Trimmed most of the fat off
"Roulade-ed" (?)
I really had to hurry this process up because I was already about a half hour behind when I wanted to get this onto the smoker. If I'd taken my time, this would've come out a lot "cleaner"
Hit it with some more salt/pepper/garlic, and basted the inside with a glaze I threw together. It ended up being thinner than I'd hoped for, so I ended up adding more cherry preserves
Thin sliced prosciutto, layered in
Layer of Monterey Jack
Roll it back up, and tie it every inch or two
Very, very light dusting of BBQ rub
I really wanted to keep this thing straight, but I couldn't because it was so damn long!
Spritzed it every so often with some red wine vinegar, apple juice, a splash of bourbon, and some leftover heavy cherry syrup
Glazed it a couple of times throughout the last hour of the cook (had to throw a few pieces of chicken on too, because one of my guests can't eat cheese)
Smoked it at 250-260*F for almost 3 hours, over charcoal with a mix of cherry and pecan wood chunks. Cook until internal temp hits 140*F, take it off and tent it loosely with aluminum foil. It'll probably get up to about 145*F under the tent for 15 minutes
aaaaaaaaaaaaand........
BOOM!!!
This is the MONEY SHOT, right here!
It's a little hard to see that faint smoke ring, but it's there
This was nothing short of delicious!
Thanks for looking, Pepper People!
Stuffed with thinly sliced prosciutto and Monterey Jack cheese
Big photo dump coming up, haha
This was a lot of fun to make:
11lb boneless pork tenderloin, brined overnight in black cherry soda with salt, pepper, and granulated garlic
Trimmed most of the fat off
"Roulade-ed" (?)
I really had to hurry this process up because I was already about a half hour behind when I wanted to get this onto the smoker. If I'd taken my time, this would've come out a lot "cleaner"
Hit it with some more salt/pepper/garlic, and basted the inside with a glaze I threw together. It ended up being thinner than I'd hoped for, so I ended up adding more cherry preserves
Thin sliced prosciutto, layered in
Layer of Monterey Jack
Roll it back up, and tie it every inch or two
Very, very light dusting of BBQ rub
I really wanted to keep this thing straight, but I couldn't because it was so damn long!
Spritzed it every so often with some red wine vinegar, apple juice, a splash of bourbon, and some leftover heavy cherry syrup
Glazed it a couple of times throughout the last hour of the cook (had to throw a few pieces of chicken on too, because one of my guests can't eat cheese)
Smoked it at 250-260*F for almost 3 hours, over charcoal with a mix of cherry and pecan wood chunks. Cook until internal temp hits 140*F, take it off and tent it loosely with aluminum foil. It'll probably get up to about 145*F under the tent for 15 minutes
aaaaaaaaaaaaand........
BOOM!!!
This is the MONEY SHOT, right here!
It's a little hard to see that faint smoke ring, but it's there
This was nothing short of delicious!
Thanks for looking, Pepper People!
I don't ever buy loin because it's so dry when over cooked but it looks like you nailed it perfectly. Yeah, I'd eat that!!!
Rajun Gardener said:
You know he spritzed it for the pic
looks good mang!