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I got a hankerin to fire up the Klose yesterday, and so I did!
Friday night, I prepped two pork butts, butt not in the traditional fashion. I made up a coffee molasses marinade and bagged the butts with this mixture. They got sent to the fridge for a long time out.
I also prepped two brisket flats by layering the flavors rather than use a rub. Kosher salt, granulated garlic, granulated onion, fresh ground black pepper, basil, thyme, rosemary, then another sprinkle of kosher salt. I wrapped them up and sent them to the fridge to join the butt sistas.
The Klose got fired up around 7am, using a bed of lump coals and splits of sugar maple. The meat was put on at 8am. I maintained a pretty constant 250 all day long, except when I lost me coal bed... walked away for a pee and came back to falling temps.
I started the briskies out fat cap up, squirting with apple juice/worchy mix. I let them go aboot 4 hours, then flipped them and into a foil pan, uncovered. Once the bark got to where I wanted it, I foiled the pans and let them go until the probe went in like butter, which was right around 190ish.
The butts got pretty much the same treatment, except I foiled them around 170. Unfortunately, when taking one of them into the house, I went to open the sliding glass door, and the damn aluminum pan buckled, which sent the roast flying! What a friggin mess that was! I did however, manage to save the roast...
I pulled them, but it got really tired out, so I didn't reduce the marinade and add it to the mix. I'm doing that today.
I seem to be having camera issues again... I took a shitload of pictures, and was only able to download a few of them. I'm REALLY getting tired of this shit... here's a few shots of the final product...
Brisket:
Pork:
Thanks for looking!
Friday night, I prepped two pork butts, butt not in the traditional fashion. I made up a coffee molasses marinade and bagged the butts with this mixture. They got sent to the fridge for a long time out.
I also prepped two brisket flats by layering the flavors rather than use a rub. Kosher salt, granulated garlic, granulated onion, fresh ground black pepper, basil, thyme, rosemary, then another sprinkle of kosher salt. I wrapped them up and sent them to the fridge to join the butt sistas.
The Klose got fired up around 7am, using a bed of lump coals and splits of sugar maple. The meat was put on at 8am. I maintained a pretty constant 250 all day long, except when I lost me coal bed... walked away for a pee and came back to falling temps.
I started the briskies out fat cap up, squirting with apple juice/worchy mix. I let them go aboot 4 hours, then flipped them and into a foil pan, uncovered. Once the bark got to where I wanted it, I foiled the pans and let them go until the probe went in like butter, which was right around 190ish.
The butts got pretty much the same treatment, except I foiled them around 170. Unfortunately, when taking one of them into the house, I went to open the sliding glass door, and the damn aluminum pan buckled, which sent the roast flying! What a friggin mess that was! I did however, manage to save the roast...
I pulled them, but it got really tired out, so I didn't reduce the marinade and add it to the mix. I'm doing that today.I seem to be having camera issues again... I took a shitload of pictures, and was only able to download a few of them. I'm REALLY getting tired of this shit... here's a few shots of the final product...
Brisket:
Pork:
Thanks for looking!
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!
... Is that bad of me?... 
... Just kiddin pal... 
" -- 
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