Got me ghetto booty up early today and fired up the Meadow Creek. It took about 40 minutes to get to 250F. I did pretty good maintaining the temps except for once. I couldn't leave well enough alone, I kept fiddling with the vents. Lesson learned. But overall I think I'm getting the hang of it.
Here she is off me back porch. Ain't she sweet.
The brisket is still on, but should be coming off within the next 45 minutes. Gonna wrap it up and put it in the cooler for a few hours before slicing. I can't wait. Brisket is me nemesis. I injected with some homemade beef stock. I pumped that beeAtch up. Then I rubbed it down with some mustard and Mad Hunky. I added a little brown sugar and extra salt and cracked black to the mix.
I bought this pork loin because if I decide to do that comp Ray mentioned to me I need to practice with them. I confess I usually by the tenderloins. I just like them better. I was surprised to see it was two pieces tied together. I know that's not what I want for a competition. Hmmm.... I cooked it to around 145ish. I made a honey mustard from scratch and rubbed it all over after taking it off the smoker. I love that homemade mustard. I mixed brown and Chinese mustard seeds in the mortar and pestle, lightly crushed them, added some mustard powder, dash salt, and white wine. Then some local honey. Diggin' it!
Here's the ribs. I almost overcooked them. Don't think I would have done well in a comp with them. They were a little on the skimpy side and I should have taken that in to account. They were still edible, but that's not what I'm trying for here. Crap. I hope I have better luck with the brisket.
Oh yea, on edit, I forgot this picture on the smoker:
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