The big Christmas Smoke | Page 3 | FerrariChat

The big Christmas Smoke

Discussion in 'Drink, Smoke, and Fine Dining' started by SCFerrari, Dec 6, 2020.

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  1. SCFerrari

    SCFerrari F1 Rookie
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    #51 SCFerrari, Dec 22, 2020
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  2. SCFerrari

    SCFerrari F1 Rookie
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    #52 SCFerrari, Dec 22, 2020
    So process -

    Wash and trim briskets - wash pork shoulders and dry them , coat them in spice and let them come to temp over an hour or two- recoat them in spice prior to racking in smoker .

    smoke at 225 for 20 hours. Mesquite and applewood .

    Cool and rest for 2 hours.

    deconstruct and take out bone and fat not attached to meat - this takes 30% out of brisket .


    Chop, blend and add sauce.

    Vacuum seal and flash freeze .


    That’s it - easy !
     
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  3. NbyNW

    NbyNW F1 Rookie
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    #53 NbyNW, Dec 23, 2020
    So glad to see a trophy kitchen being used as designed. Wish I was closed to help.
     
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  4. Jdubbya

    Jdubbya The $10 Trillion Man
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    #54 Jdubbya, Dec 23, 2020
    What an epic undertaking. So how many families does a ton of meat and fixins feed? Glad you are done, some rest is well earned! It's great you do something so nice for your folks.
     
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  5. SCFerrari

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    #55 SCFerrari, Dec 24, 2020
    Thanks , I think we fed or made enough food for around 2000 people total.
     
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  6. darth550

    darth550 Six Time F1 World Champ
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    #56 darth550, Jan 1, 2021
    I can personally vouch for the epic-ness of this brisket and would be happy to be a crash taste dummy for your next cookout! :D
     
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