The good news is this gave me the opportunity to cook for my freezer and experiment with some things. The fare this time was two briskets, with one and a third made into burnt ends, a pork butt, 2 slabs of pork ribs, a pastrami (from a store bought corned beef) several chicken items, a chub of breakfast sausage, a stuffed fatty, and a pork tenderloin.
The experiments are as follows: chicken breasts marinated overnight in some jerk marinade that my son made for us, a chicken thigh and pork tenderloin marinated overnight in Wickers Marinade and Baste (of which I have a gallon and need to find a good use for), and a stuffed fatty, wrapped in the apple smoked maple bacon that we thought was too flavorful for the brussel sprouts at Thanksgiving.
I fired up the smoker at 6pm in 43* temperatures, which I’d traded for the rain and warmer temps of the day before. Fortunately, my Stumps Smoker is well insulated and fuel-efficient, so I put the big pieces of meat on at 8pm and headed for bed not too long thereafter.
Next morning it was a balmy 29* when I went to check things at 5:30am – I’d mis-set the clock by an hour after the recent power outage and thought I was getting up at 6:15. Anyway I had everything wrapped up by 2pm and the only shot I took at the smoker was of the fatty – everything else looked like my normal fare – you can click on BBQ under the Labels for lots of pictures. I considered making the fancy bacon weave, but it was the last thing I prepped and I was tired when I got to it. I wish the bacon had gotten crispier but not surprised it didn’t, as it was pretty thick cut.
Bev put some BBQ sauce on hers, but in BBQese - I don’t put no sauce on good brisket (but I put cheese on almost everything).
This post is getting pretty long, so tune in tomorrow for the results of the expeiments.
Have a good one and thanks for stopping by.