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Smoked with oak and apple wood, then braised to finish. Could have used some more time braising to fully render all fat. A little spongy still but great flavor nonetheless. Sent from my iPhone using Tapatalk

Was down to my last vacuum bag of pulled pork, so Sunday was smoking butt day! Indirect (AL foil on lower grate), Guru set at 275F, meat alarm at 203F, smoker pot of hickory, apple and peach chunks. Butt was injected the day before with Butchers BBQ pork butt and Cajun Power garlic sauce. Dry rubbed on cook day with 3 Eyz BBQ Original and Holy Gospel (Meat Church). Pork plated with Mojo sauce, Drunken black beans (tequila, lime, onion, garlic, cilantro, S&P), and Jamaican curry rice.

Here for a few days, the produce here is always very good quality.

Made 3 of these personal size pies last night, tasted delicious. White pizza with fried eggplant and a honey drizzle. Never thought about honey on pizza before, but it works!

I must be the only jackass here that puts smoke wood directly on the coals. If I use a chimney with very little lump in it to start a low and slow, my smoke wood is already in the smoker. I pour that small amount of lit lump in a "corner" and it'll grow to find my pieces of smoke wood. After an hour when my smoker is up to temp, usually 240, I put the meat on and forget about it. I have nice blue smoke by then. I've never had a harsh taste from doing it this way. My bride is very sensitive to it and wouldn't mind letting me know. I use locally grown hickory, cherry and oak with zero problems. If I'm doing a hot cook, like chickens, I do the same thing except I light much more lump to get the fire started and going at 375. Whatever works is good.

Your wife took that picture so she could share with her friends. She knew they wouldn't believe her.

@EGGARY i don't really believe in salt brining. i think it draws moisture out too quickly given the time. for prime rib. i like to make a full bodied "jus" to pair the meat with. otherwise, it's kind of like seasoning with salt on roast beef.. i've finished and held brisket for over 20+ hours, but it was in an anova oven on sous vide mode not a water bath. still tasted great after that long. but its a tougher cut than prime rib, so i'd stick with 10-12H @ 130 @Tyrus

in boqueria market this morning having seafood for breakfast. and seafood for dinner last night. this is a great city for good eats…

im eating tapas breakfast again and its the first time i’ve seen a josper oven in action. this is an indoor commercial charcoal roasting oven.

did you blow it up like a balloon? it separates the skin from the meat for a better skin. this is me almost passing out blowing this goose up..

Yesterday it was Tuscan style ribs spun on the rotisserie and basted with a balamic herb infused sauce. It was more of a curiousity than a cook and having not used the Santa Maria in a while I wanted to approach it differently, hence the spinning technique. Something also can be said for the entertainment you get from the flames and the primal feeling one gets from cooking over a flame. It's kind of like taking a long trip and finally, but happily reaching your destination and realizing the ride itself was all the fun. Anyhow they came out well, one thing I would do as an alternative is to let them marinate over night and see the contrast. They did flop around some in the beginning, but as some time passed they stiffened up and all was a pleasant sail from there.

I've tried using the setup you're talking about, Mcddy. My reason for doing it was the same as yours...keep the smoker clean. However, I found that the meat didn't taste as smokey as it usually does. I tried it twice and didn't like it either time. Cleaning the pans were as fun as cleaning the rotisserie basket. So I put an aluminum pan on the bottom grate and let the meat drip into it. Maybe the distance has something to do with the flavor and maybe it's my imagination.