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This weekend I went over to my brothers place for his annual, "Smoke a lot of stuff all in one weekend event". Basically he's making room in the freezer for future venison. Yeah, a lot of it goes back in the freezer, but now it's cooked and a lot smaller. Hehe. This year wasn't as bad as last. He had to go golfing today with his fantasy football team or something. Anyway....
Didn't get pics of the butts, I see. Oh well. Started out about 9:00 PM Friday night. Put two turkeys in. They were brined in a basic salt brine with rosemary, thyme...etc. Smoked with mesquite at 300 for about 5 hours. At around 2:30 AM we threw in two pork butts. Got the smoker settled in at 225 with hickory and cherry and hit the sack. Up at 7:00 AM. Smoker was at 248. Perfect. Threw in two racks of venison hind quarter chunks marinaded in McCormicks cracked pepper corn. Let the butts drip on them to keep them from drying out. They were all between 135-140 by noon. The first butt came off about 3:30 PM and the second, 4:30. Foiled and coolered to rest. 5:00 put in 25 lbs of Curley's venison bacon. Done by 10:00 PM. By Midnight all but the bacon was stripped, sliced, pulled and vac'd up. Not bad.
Tried something new also. They grew some kohlrabi. Weren't all that impressed with it. Asked me if I knew what to do with it......errr.....smoke it? After the laughter subsided, the SIL plucked one. She peeled it and cut it in half. Seasoned one with a jamaican seasoning and the other with Cavender's greek seasoning. How else? Duh!.....wrapped in bacon. The jamaican one wasn't that good. The flavors just clashed. But, the Cavender's was snarfed up in about 5 minutes. Give it a try.
Sorry for the crappy cell pics, it was hectic and I snapped them when I could. It was a blast. In a little over 24 hours we made a lot of good eats, had a lot of laughs and consumed as much of HIS beer as possible. Lol. Until next year......
Didn't get pics of the butts, I see. Oh well. Started out about 9:00 PM Friday night. Put two turkeys in. They were brined in a basic salt brine with rosemary, thyme...etc. Smoked with mesquite at 300 for about 5 hours. At around 2:30 AM we threw in two pork butts. Got the smoker settled in at 225 with hickory and cherry and hit the sack. Up at 7:00 AM. Smoker was at 248. Perfect. Threw in two racks of venison hind quarter chunks marinaded in McCormicks cracked pepper corn. Let the butts drip on them to keep them from drying out. They were all between 135-140 by noon. The first butt came off about 3:30 PM and the second, 4:30. Foiled and coolered to rest. 5:00 put in 25 lbs of Curley's venison bacon. Done by 10:00 PM. By Midnight all but the bacon was stripped, sliced, pulled and vac'd up. Not bad.
Tried something new also. They grew some kohlrabi. Weren't all that impressed with it. Asked me if I knew what to do with it......errr.....smoke it? After the laughter subsided, the SIL plucked one. She peeled it and cut it in half. Seasoned one with a jamaican seasoning and the other with Cavender's greek seasoning. How else? Duh!.....wrapped in bacon. The jamaican one wasn't that good. The flavors just clashed. But, the Cavender's was snarfed up in about 5 minutes. Give it a try.
Sorry for the crappy cell pics, it was hectic and I snapped them when I could. It was a blast. In a little over 24 hours we made a lot of good eats, had a lot of laughs and consumed as much of HIS beer as possible. Lol. Until next year......
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