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BBQ/Grill/Smoker/etc. Cooks

costco was selling some prime packer briskets for 3.99$/lb. Grabbed two 13lb. specimens.

Made my own rub from coarse ground pepper, kosher salt, lawrys seasoned salt, ground coffee, and some penzeys bbq 3000 (need to use it up - wasnt my fave.

Trimmed up the brisket and put on the kamado at noon at 275°f indirect. Went for a run.

Big mistake there to start at noon. at 165°f and i foil boated and it stalled for 12 hours. I stayed up until 1 am, and then got up every 2 hrs to check to pull around 200°f. The lump temp was all over the place, i think it was windy out and i tried to not touch the air flow too much and just let it even out.

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At 5:30, the stall finally broke and i put it into the oven at 170°f to rest until 9:30am for some breakfast of Coffee and brisket!

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Not bad, but not my best.
 
I have never cooked on a Kamado so I can't help with that (Weber kettles here), but I certainly have had those type of cooks were sometimes they just don't go as well as others. Hopefully the next one is better.

What happened at 4pm? Why the huge drop in both pit temp and meat temp?
 
Nevermind...that was when you put it in a foil boat right? Probably pulled the temp probe out of the meat I would guess.
 
Fenster said:
Nevermind...that was when you put it in a foil boat right? Probably pulled the temp probe out of the meat I would guess.
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Yup, took the brisket off the smoker/pulled the probe out, put it in the foil boat fat cap up, and the back in the smoker.

Tbh, I thought that i was gonna ride a wamer
smoke because of the initial temp and maybe be done quicker. I had never had the braise going on before/never foiled, papered, or boated.

We’ve eaten a 1/3 to half of the brisket and i think i have come around to enjoying it. I cut some better slices and happily kept cutting more slices.
 
I’m waiting (not so patiently) for my locally raised grass fed micro-brisket (seriously, it’s the size of a tri-tip) to reach 190 so I can put it in the cooler to rest. I bumped the temp up to 250 because my wife is giving me ‘the eye’ so who knows what this thing is going to do now.
St Luis style ribs have been in the cooler an hour or so now, maybe I can hold everyone off with those…

Yesterday I did a store bought tri-tip in the smoker. It turned out really good. No pictures because I’m a moron but I did snap a photo of my ‘poor man’s’ burnt ends. Made with beef hot dogs. I made a keto friendly batch for me. Let me first say…not worth the several hours of smoking and special attention. If you want to do this just cut the damn things up and toss in something resembling a sauce and hit with high heat. They are hot dogs. I made a bologna burnt ends a couple years ago that my family is STILL raving about.
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CBLindsay said:
I’m waiting (not so patiently) for my locally raised grass fed micro-brisket (seriously, it’s the size of a tri-tip) to reach 190 so I can put it in the cooler to rest. I bumped the temp up to 250 because my wife is giving me ‘the eye’ so who knows what this thing is going to do now.
St Luis style ribs have been in the cooler an hour or so now, maybe I can hold everyone off with those…

Yesterday I did a store bought tri-tip in the smoker. It turned out really good. No pictures because I’m a moron but I did snap a photo of my ‘poor man’s’ burnt ends. Made with beef hot dogs. I made a keto friendly batch for me. Let me first say…not worth the several hours of smoking and special attention. If you want to do this just cut the damn things up and toss in something resembling a sauce and hit with high heat. They are hot dogs. I made a bologna burnt ends a couple years ago that my family is STILL raving about.
View attachment 80664
Click to expand...
Looks delish!
 
Iryna has a family recipe for cured pork loin called “Polinvitza.” This is one of my favorite Belarusian imports, which we don’t make near enough. It’s make by curing the pork loin in a salt and sugar cure for 4 days, turning daily. Then we usually just rub it with fresh crushed garlic, herbs and spices(ground bay leaf, pepper, rosemary, allspice, caraway seed, and coriander), wrap it in cheese cloth and hang it for about two weeks. This time I wanted to try cold smoking it too, so I picked up a cheap cold smoker tube and some Trager Hickory pellets. I ended up cold smoking it for 3 hours hanging in the Pit Barrel, in 50°F weather, while keeping the internal temp around 80°F. Then we finished it with the herbs and spices and wrapped in cheese cloth to hang. It’s drying now and OMG the smell is amazing!
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wonder if this is the same or extremely similar as the Balik that my wife and I have on occasion. I think it is. ifs, you need to get the rest of these guys on that recipe.
 
global_dev said:
wonder if this is the same or extremely similar as the Balik that my wife and I have on occasion. I think it is. ifs, you need to get the rest of these guys on that recipe.
Click to expand...
Belarusian Polendvitsa:

Cure:
1 tablespoon Salt
1/2 tablespoon Sugar

Use the above cure per Pound of meat (Or 2 tbsp. Salt and 1 tbsp. sugar per 1 Kg). Buy one whole pork loin(10lbs+), remove the majority of the fat cap and any "silverskin" under it (it can get chewy if not removed). Cut the loin in half and in a large dish coat the meat generously with the cure(if you removed fat, make sure to take this into account if you are going off the weight from the package, otherwise it will be too salty). The meat is going to loose a lot of moisture over the next few days. Place your curing meat in the refrigerator uncovered(this helps it dry out) or under a heavy dish if you want it pressed more flat. Cure for 3-4 days, turning once per day(DO NOT POUR OUT JUICES UNTIL CURE IS DONE). At the end of the cure you have two options: 1. Cold Smoke for 3-4 hours(totally optional) then add herbs and spices 2. Pat dry and rub with herbs and spices.

Herbs and Spices:
Iryna's Grandmother did not cold smoke and would immediately rub the meat with 6-8 crushed garlic cloves an an herb mixture of ground (Pepper corns(1 tbsp.) , Allspice(4-5), Bay leaves(4-6), Coriander(1tsp), Caraway seed(1.5 tbsp)). The herb mixture is "to taste," like most Russian/Belarusian recipes they are not exact and are mostly left up to interpretation.

Once rubbed with the garlic and herb mixture cut a large section of cheese cloth, double over and then securely wrap the meat. Using butchers twine tie the meat so it keeps its shape and can be hung.

Hang the curing Polendvitsa in a dry(dark if possible) room or closet with a fan running on it for air movement (this is key to drying it quickly and preventing molds from growing on the cheese cloth). Allow it to air dry for at least one week and up to 3(at 3 weeks it will be very hard so we pull at 1 week or up to 2) make sure to turn the meat around here and there so each side gets air. Store in airtight bag in the refrigerator or vacuum pack and freeze. Can be left hanging indefinitely if you'd like, but it will get quite hard. We've has heard of people aging it for years. As long as it does not get moist, it should be good to eat in the fridge for a long time. If you see moisture in the bag, remove and allow to dry on the counter for a few hours.

To eat, remove cheese cloth and twine, slice thin(it will be "raw" on the inside and will have a slightly slippery texture) eat on crackers, russian rye bread, or by itself with a good dark beer or vodka.

This is a super simple family recipe, the hardest part is waiting to eat it.

@Fenster
 
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