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Started with a small Pork Butt, a Tri-tip and the Plate or Deckle cut from a rack of Short Ribs. Also had a Brisket point leftover from my last corned beef experiment.
Used the same brine and same bucket for the cure, This is a corned beef brine, that I've modified. Here it is after 8 days, minus the point. The scraps in the lower right I smoked up for stock(thought it might make an interesting pot of beans)
Notice the funky direction of the grain in the Tri-tip(second from the left), that's why so many people screw it up when they carve it.
Rolled everything in freshly ground coriander, black pepper, crushed red and paprika and into the smoker at 225-240.
Pulled the Tri-tip at 140, Pork Butt, Deckle and scraps at 170
With the grain on the Tri-tip the way it is I usually "shim" it in the slicer with some paper towels
Heres the Tri-tip
The pork Butt
And the Plate
Review; The Brine is perfect, even the Brisky Point that that I cured and boiled up as corned beef was right on the money.
The rub was also excellent. For the average person it was right on, but I like a bit more heat, so I might kick it up a little more, maybe some cayanne, white pepper and a bit of chipotle, next time.
The Tri-tip was excellent, in hindsight, I think I would take it to 150 next time before I pulled it, to firm up the texture a bit. It was extremely tender.
The Pork Butt was outta this world. As far as flavor goes the pork absorbed much more of the seasonings and salt than the other two. I think I would trim it out a bit more, before rolling it, to remove some of the fat.
And the Plate. This one knocked my socks off. It was almost as flavorful as the Pork but the texture was beyond description. The flavor literally washes through your mouth and hits every flavor zone simultaneously. It's the one I was looking for.
Conclusion;
I would definately do the pork again, flavor wise it's the winner.
without a doubt this is on my permanant menu.
Same with the Plate, I can't wait to try it this weekend on a grilled hunk of bread with some melted cheese and a hot brown mustard.
Maybe a toss up for first place with the pork when you take everything into account.
The Tri-tip;It was really good, but next to the other two, it comes up short. Interesting experiment but not a repeat. I plan on using this in Hash or with other ingredients.
Thanks for checkin my pics.
Used the same brine and same bucket for the cure, This is a corned beef brine, that I've modified. Here it is after 8 days, minus the point. The scraps in the lower right I smoked up for stock(thought it might make an interesting pot of beans)
Notice the funky direction of the grain in the Tri-tip(second from the left), that's why so many people screw it up when they carve it.
Rolled everything in freshly ground coriander, black pepper, crushed red and paprika and into the smoker at 225-240.
Pulled the Tri-tip at 140, Pork Butt, Deckle and scraps at 170
With the grain on the Tri-tip the way it is I usually "shim" it in the slicer with some paper towels
Heres the Tri-tip
The pork Butt
And the Plate
Review; The Brine is perfect, even the Brisky Point that that I cured and boiled up as corned beef was right on the money.
The rub was also excellent. For the average person it was right on, but I like a bit more heat, so I might kick it up a little more, maybe some cayanne, white pepper and a bit of chipotle, next time.
The Tri-tip was excellent, in hindsight, I think I would take it to 150 next time before I pulled it, to firm up the texture a bit. It was extremely tender.
The Pork Butt was outta this world. As far as flavor goes the pork absorbed much more of the seasonings and salt than the other two. I think I would trim it out a bit more, before rolling it, to remove some of the fat.
And the Plate. This one knocked my socks off. It was almost as flavorful as the Pork but the texture was beyond description. The flavor literally washes through your mouth and hits every flavor zone simultaneously. It's the one I was looking for.
Conclusion;
I would definately do the pork again, flavor wise it's the winner.
without a doubt this is on my permanant menu.
Same with the Plate, I can't wait to try it this weekend on a grilled hunk of bread with some melted cheese and a hot brown mustard.
Maybe a toss up for first place with the pork when you take everything into account.
The Tri-tip;It was really good, but next to the other two, it comes up short. Interesting experiment but not a repeat. I plan on using this in Hash or with other ingredients.
Thanks for checkin my pics.
somethins not quite right, as it leaves a "tail" on the peice you are cutting from, I gotta flip it every few cuts to keep it from getting too long. 
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