well as i was trimming the brisket i was like might as well make the tallow.

12 hours in the smoker at 225 wrapped in butcher paper at 180 and taken to 203 and then let air rest to 170 and then placed in a hamilton beach roaster around 12:30 am with a smidge of water and served at 11:30 am.

I soaked the paper in beef tallow as well. just went for the gusto.

Nice!

With video even!

Could you taste a difference with the tallow or was it mainly just aiding the moisture?

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Wow. That Easter ham sure looks tasty, HND!

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I don't know if the difference was due to 11 hr 170 degree hold or the tallow.

the thing is the tallow is easy to make with the trimmings so there is no reason to not do it. 11 hours in a steam 170 hold made it perfect. i'm assuming it likely doesn't need 11 hours.

Putting it on during the day and then putting it in the roaster before i go to bed is ideal for a lunch time serve. but for dinner? I don't know what holding it for 16 hours would do.

We'll just have to find out. my guess is it will basically fall apart its so tender. which nobody will likley complain about.

I’m doing a hot smoke on some salmon right now.

Perfect weather.

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That’s some good looking shit hnd

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Listen to the river sing sweet songs
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Looks great!

How did the steam affect the bark?

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Definitely softened it. But it didn't wash it away or diminish it's flavor. I'll be honest i found it fairly optimal

It's been 4 years since I've had Franklin's or Mueller's and that was one thing I thought was amazing about their briskets and beef ribs. maintaining a good bark but not having it too crunchy.

Did a smoke and reverse sear on some MEAT today for Dr. Ken Jr. II birthday.

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I picked up a rack of pork yesterday too. Never done one before.

So, need to do some research and put that together soon,

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Is that a Johnson Brothers or Royal Copenhagen plate?

I had to look it up. It appears to be Churchill.

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Going to sous vide a rib roast and finish it on the grill tomorrow.

133 for about 18 hours and then rub and grill for 30 minutes.

Wish me luck.

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Happy Birthday to Doc Ken Jr.

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The verdict is in. Yes you can smoke your Easter ham and it’s delicious. I was lazy and used the hickory I had. I basted with a mix of OJ and brown sugar. Avoided heat by request but came out awesome. Essentially your warming it to 130 ish at 250.

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Elections have consequences.

The responses to this are pretty hilarious.

Riley is the OK Sooners head football coach.

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Leg of lamb in the smoker now

Marinated in lemon juice, lemon zest, fresh rosemary, garlic, olive oil

Pretty basic

You are correct. Many

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Doing some work from home peach/pecan smoked Asian-style ribs.

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wow those look amazing doc

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Update. Been working on a new process to make things easier. I think the ones closest found a hotspot on the smoker so I moved them toward the front here and switched them with the middle rack. Smoker has been a consistent 225, though. Making progress...

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I adjusted the airflow on these also so the flow isn't coming through the middle as directly. Hopefully that keeps the heat down through the center.

There's also apple in with the peach and pecan. Probably throw the first layer of sauce on in about an hour.

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What recipe did you use for the "Asian"?

I was experimenting more with the sous vide this past weekend. Turns out I've been using wayyyyy too much wood for the smoke. This time I actually weighed the chunks...hickory and apple...about 5oz for 20 minutes, then another 5oz for 20 minutes. Temp between 225 and 250.

Dry brine, which is about 1t of sea salt per rack, then seal them in the vacuum bags. Adding the rub before the vacuum bag adds nothing to the flavor...so don't bother.

I did 155° for 22 hours.

Then ice/water bath for a couple hours.

Set up the smoker and rubbed with Memphis dust.

After 45 minutes and two 20 minute smoke sessions, I foil wrapped with butter, brown sugar, honey, Dust, Famous Dave's Natural Sweet for about 25 minutes.

Then unwrapped and added one final dust and mop, then back in the 250° heat for about 15-20.

Grand total of about 2 hours work and these are about the best ribs you'll ever taste.

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Are you doing the ribs on your pellet or offset smoker?

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For the Asian style, I'm using a rub with 5 spice powder and sesame oil for a binder along with some more traditional Texas spices. It's a take off a Steve Raichlen recipe I watched him do.

About an hour before the finish, I have a sauce of Chinese 5-spice BBQ mixed with Curt's and added some honey. Once that sets in, I add the honey and another layer and put it directly over the flame for about 3-5 minutes, until the edges start to char and the sauce carmelizes a bit with the honey.

It chars the bottom which my kids seem to really like because it adds a bit of char flavor and texture (even though there's not really any meat there.

I did it once and turned out well. Made some tweaks on this one.

I'm using the pellet smoker with the baffles about 85% closed. It's holding 225 nicely.

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Here's an update. First layer of sauce applied.

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Nice.

I recently picked up some sesame oil and 5-Spice powder for a similar finish...might give it a try this weekend.

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https://bachans.com/products/gluten-fre ... 4986675380

Picked up some of that recently. Added it to some pulled pork. Delicious. Needs a little extra kick, but that is easy enough.

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