Deli meat...

[wolgast]

Emilies grandmother turned 85. She dont have all the energy she once had. So we cooked a pork neck to a sliced internal(170f) She will serve this cold togheter with a cold potato sallad. She will have a stressless serving doing it this way. She dident wanna have mutch guessts or nothing.

This is the P-neck.
Brined: 48h (3-2-1-) 3 liters water,2dl salt/1 tablespoon sugar.
rubb: Coarse black pepper.
Smoke temp: 250f untill 170f internal.
Smoke wood: Apple



Sliced after an overnight rest.


Grandma was really pleased with this,n i dont blame her it was good. Not my go to cut if i wanna serve it cold but aslong as she is happy We´r happy.

_______________________________________________________________________

Now to my Lunch meat.

porkloin brined (3-2-1) for 48h


Trimmed´n´rubbed: No1: with 3 little pigs BBQ rub.....No2: plaine coarse black pepper.
As you can se i like to trim my lunch meat quite hard. Pure meat once sliced.


The fire: (apple wood)


Temp around 200f...Want to keep em in there aslong as possible. Pulled @ 145 innertemp


Sliced 2.5mm




Makes a ton of slices to enjoy on the work sammies/pizza/beer snack whatever. And most important Everyone can do it. So easy,stress less...No i coulda shoulda woulda for this cook!  And i do Turkey/roastbeef the same.

Have a great Weekend ppl!

[1911Ron]

Tell Grandma happy Birthday from me   That looks great, i'll have to get a meat slicer tho.

[Duke]

Nice work again Wolgast! I need to invest in a grinder, slicer and mixer then maybe I can try some of the magnificent meats you make. Oh and sausage maker.

[Bbqmiller]

Looks great!

[1buckie]

Wolgast......I think you are the official "BRINE MEISTER" of Weber Kettle Club !!!!!

Very well done, again !!!!

[G]

Man that looks good.....

[glrasmussen]

Nice work again Wolgast! I need to invest in a grinder, slicer and mixer then maybe I can try some of the magnificent meats you make. Oh and sausage maker.

Exactly what Duke said! Amazing!

Sent from my Kindle Fire using Tapatalk 2