Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had. It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun. For now I've got a pork butt to cook.
My daughter grabbed up some fresh, wild Sockeye filets at Costco a few weeks ago. She dropped them into our freezer since she didn't have room in hers. Yesterday, she asked us to pull two out to defrost for a dinner. They were just around a pound each. They sat in the sink for three hours at which point she called and advised that she cancelled dinner due to a sudden stomach ailment. We put them into the fridge then decided today that we should cook them up to prevent spoilage. This afternoon, I made a brown sugar and kosher salt brine and soaked the fillets for just under two hours.
i fired up the Akorn to about 169 degrees, added some apple chunks and alder chips to supplement and then tossed the fish on. They have been in the Akorn for about an hour now and I think I am going to go for about three more hours before pulling them off. The Akorn has been holding steady now at 168-170 degrees F and that has surprised me. I seriously thought that I couldn't get it to hold that low. First time doing fish on the Akorn At a temperature this low, so any suggestions are appreciated!
Smoke rolls early in the morning for this rack of ribs and a prime brisket. Binder is mustard, rub for the ribs is a Traeger rub I poached from dad, rub for the brisket is Thundering Longhorn beef rub. I'll keep you updated.