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Meat Montage 2/12/11

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  • #1

    Meat Montage 2/12/11

    Last weekend, during our canning carnevale, we smoked some briskies and butts over olive. Started the fire at 3 am and let her burn for 3 hours. Ambient temps in the 20's.

    36 pounds 'o briskie

    16 pounds 'o butt

    briskies 'o Java Rub 'n siracha sauce.

    Butts 'o Hunky 'n mustard originale.

    Briskies and butts taken out after a hotter and faster smoke...8 hrs total

    Cut in half the flats were sliced,packaged and saved for lunches.

    Burnt ends to finish off the evening. 2 pans were smoked again for 3 hrs.
    Thanks for looking
    Ryan

    I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
    Clint Eastwood

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  • #2
    Beautiful Ryan
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    Certified Sausage Head

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    • #3
      Nice job on the basic food groups, looks as good as it tasted I'm sure

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      • #4
        dang bro... nice lookin stuff there... you got some great looking sammy stuff there bud. and yup dem burnt ends, have still never made them but gotta try em... dang briskies so high around here when i find a reasonable one...
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        • #5
          Beautiful job as always! How is that scoring the fat cap workin out for ya? Have not tried that, think it helps? for makin the most of your time while you were canning!

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          • #6
            Nice, Nice a meat motage is right up my alley.
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            • #7
              Very nice job you all....You have all the fun....

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              • #8
                Nice smoke. I still gotta try that Java Rub.

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                • #9
                  sounds and looks like another great weekend.

                  You guys just have too much fun
                  Made In England - Fine Tuned By The USA
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                  • #10
                    Right Nice Ryan... You desert folk livin right
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                    • #11
                      Originally posted by massive meat pipe View Post
                      Beautiful job as always! How is that scoring the fat cap workin out for ya? Have not tried that, think it helps? for makin the most of your time while you were canning!
                      Thanks everyone.
                      MMP, I do think scoring the fat cap helps render the fat. And it sure looks darn cool when it starts to render and shrink into those squares. I do it more often than not. Well let's just say when there is a fat cap to score. Dang butchers cut em lean these days.
                      Last edited by Uncle-Honky; 02-21-2011, 09:51 AM. Reason: OU812?
                      Ryan

                      I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
                      Clint Eastwood

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                      • #12
                        That's an awesome smoke Ryan!
                        Becky
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                        • #13
                          I'm with ya on the fat cap, Ry. WTF... cut the price and LEAVE THE FAT! Some of us are fully capable of dealing with meat!
                          In God I trust- All others pay cash...
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                          • #14
                            Great montage!
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                            • #15
                              Stick it Hot Rod! Ya'll Rock!
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