Well, it was a balmy 50 degress out today with a light wind. Since it rained yesterday (Yeah!!) and they are calling for chances of rain on Friday, Saturday, and Sunday, I figured today would be my best chance to fire up the bandera. I'll let the pictures do most of the talking.
The goods:
Brats out first:
Then the pork tenderloin:
And the fatties:
Since I wasn't sure how the ribeye would turn out, I only put 1/3 into the smoke and sliced the rest, vacupacked them, then freezered them. Here's what came out of the smoke at 142 degrees:
And then sliced:
I figured that I can vacupack these cuts and then when I want a smoked steak, I can defrost and then pop them on the grill to get some heat in them as I take them to medium doneness.
All that was left was the Boston butt which spent 3 hours in the oven to conserve my low lump supply:
Even with an oven finish, it spent enough time in the smoke to be very tastefull when pulled:
The goods:
Brats out first:
Then the pork tenderloin:
And the fatties:
Since I wasn't sure how the ribeye would turn out, I only put 1/3 into the smoke and sliced the rest, vacupacked them, then freezered them. Here's what came out of the smoke at 142 degrees:
And then sliced:
I figured that I can vacupack these cuts and then when I want a smoked steak, I can defrost and then pop them on the grill to get some heat in them as I take them to medium doneness.
All that was left was the Boston butt which spent 3 hours in the oven to conserve my low lump supply:
Even with an oven finish, it spent enough time in the smoke to be very tastefull when pulled:
