Weather is gorgeous with full sun, temperature already at 70° and wind light at 3-5 mph.
I rubbed the pork with Slap Yo' Daddy original meat rub to which I added some ground Ancho and a little ground Chipotle for a Mexican slant. To the turkey I added garlic cloves and a the spices that substitute for the PC Moroccan rub.
This is going to smoke in the mini-WSM. The turkey is in a medium Dutch oven (with no cover) on the bottom rack and the pork on the top. I'm using Royal Oak bisquettes with a mix of smoking wood including hickory, cherry and maple chunks with some Jack Daniels oak chips and mesquite chips. The water pan is still foiled from my last cook (smoking a ham last Thursday.) This is using the Smokey Joe Gold and I have a single bottom vent cracked open to keep temps low. Temperature is measured using the Maverick ET-732 with the long curved cooker probe stuck between the Dutch oven and the side of the cooker.
time | temp | comment |
10:09 AM | ° | Meat on! |
10:24 | 189° | Cooker temperature is pretty much where I want it. |
10:56 | 187° | Going to open the cooker so I can stir the turkey. |
11:16 | 234° | Following the last opening, I opened the vent a bit. |
11:40 | 252° | time to stir turkey again. |
12:52 | 277° | time to take the pork off. |
Turkey was very tasty.
The pork was a little heavily spiced and a little chewy. That was by design because I expected to use it in another recipe but we wound up having some for dinner. It was a little hot but still good.
The pork was a little heavily spiced and a little chewy. That was by design because I expected to use it in another recipe but we wound up having some for dinner. It was a little hot but still good.
The only thing I would like to do differently is put food to be smoked in a shallower cast iron pan (which I do not have.) Perhaps I should get a 12" fry pan and cut the handle off. :D
Nice effort. There's an old saying "Don't send a baby to buy beer". ◡﹏◡
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