Happy Father’s Day to Everyone !!!

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Instead of waiting until next week to share my meat, I thought I’d step in right now and give you the short low down. I have more pictures, more meat and more love to share.
I got the fire started a little late this morning, 8:30am. The brisket had been marinating all night and went in first. A few hours later went in this Porchetta Pork Loin Roast from Fatted Calf. If you look, you can see where they sliced it open, stuffed it with herbs & spices and sewed the sucker right back up. I’m also doing a few whole chickens, one has a Jerk type seasoning and the other said it was a Singapore situation (had curry powder!). All these babies were installed in to a 200 degree smoker powered by mesquite/hickory and rosemary branches when I’m feeling dangerous.
I haven’t done a brisket in years, it’ll be interesting to see how this turns out.
Biggles

11 thoughts on “Happy Father’s Day to Everyone !!!”

  2. …it’ll be interesting to see how this turns out…
    Well, I’d say you’re off to a fine start. I smoked a few briskets for 10 hours last month around 225ยบ and they really could have used a few more.
    Hey! No html tags in comments? Drat. Pretend the quote is italicized…

  4. Hey Chef,
    I did this brisket for 5.5 hours and it was awfully good. Yup, could have used more time though, still tender.
    I started up my smoker, let it run for a bit to let it heat up and the fire even out. Tossed in my thermometer at meat level and it hung at 200 degrees. Probably went up a bit over time. In frequently throughout the day I tossed in branches of rosemary, niiiice. The pork loin was was so tender you could eat it with a spoon. Egads.
    Biggles

  6. What a great father’s day.
    We postponed cuz Mrs. Slappy is in China.
    But the boy and I hada great father son bonding time.
    That porchetta looks freakin’ Ninja!!!
    When the Mrs. comes back I’ll head over to Berkeley and visit those fatted calf folks.
    And 5.5 hours for a brisket…impressive. I can’t even think about taking one off the cooker at anything under 10 hours!

  7. Hey Joe,
    The pork loin was off the scales. Niman pork and Taylor’s wizardry are nearly unbeatable, at least around here anyway.
    The brisket was awesome, I used a new bottled marinade. I usually make my own, but what the hell eh? This time it worked like a charm.
    I’m not sure this brisket would have done well at 10 hours. It was small, about 5 pounds or so, maybe 6. Plus some nitwit had sliced off most of the fat. So, instead of having a nice plate of fat, there wasn’t much. I would have had to have layed on come streaky bacon or something. It was all fine though, tender enough to chew, tastier than hell and plenty of hickory smoke with a hint of rosemary. Nothing wrong with THAT.
    Biggles

  11. Hey Greg,
    Uh, sir. It tasted about 4 times better than it looks. I know, you don’t believe it. Tough for me to believe either.
    In any case, I’m going to see if I can’t do my own stuffed pork loin love next. Seems natural.
    Biggles