{"id":114879,"date":"2025-02-28T08:14:42","date_gmt":"2025-02-28T08:14:42","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/smokestak-hot-and-fast-others\/"},"modified":"2025-02-28T08:14:42","modified_gmt":"2025-02-28T08:14:42","slug":"smokestak-hot-and-fast-others","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=114879","title":{"rendered":"Smokestak Hot and Fast (+Others!)"},"content":{"rendered":"


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Smokestak Hot and Fast (+Others!)<\/span><\/h2>\n

I haven\u2019t cooked American style BBQ for ages but when I saw The Smokin Elk cook Brisket and Pulled Pork on \u201cThe Lockdown Show\u201d using Smokstak specification meat from Warrens butchers and cooked Hot and Fast I knew I had to give it a try \u2013 Time for Smokestak Hot and Fast!<\/span><\/p>\n

The Meat:<\/span><\/h3>\n

Warrens the butchers are running a page called \u201cOn the Pass\u201d where they are selling meat which would normally go to their customers in the restaurant trade. The Cull Yaw was from there and this time I ordered a Brisket point and Pork Shoulder which would normally go to Smokestak \u2013 I can\u2019t find the email from when I ordered so can\u2019t see how much the brisket was. I think the pork was \u00a318 though.<\/span><\/p>\n

Here is the brisket:<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

Flipped over:<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

The pork:<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

The Prep:<\/span><\/h3>\n

A simple salt and pepper rub for the brisket. (I had trimmed it before applying this)<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

I had a pork rub in the cupboard from a previous cook so used this.<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

The Cook:<\/span><\/h3>\n

Kamado Joe Big Joe fired up to 300\u00b0F with some oak chunks in then meat on.<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

After 4 hours both were sitting at around 70\u00b0C internal temperature.<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

So it was time to wrap them!<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

After 2 1\/2 hours both were at around 200\u00b0F internal so I took them off and put them in a cool box to rest for 3 hours.<\/span><\/p>\n

Time to Serve:<\/span><\/h3>\n

Time to pull the pork<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

Bit of the rub added and mixed.<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

Brisket sliced, nice and soft<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

Time to Eat:<\/span><\/h3>\n

Plated up (well, on a board!) with some leftover slaw and two BBQ sauces I had in my fridge from previous cooks. I had also cooked some Hot Links.<\/span><\/p>\n

\"Brisket<\/span><\/p>\n

Goodness me this was good. I haven\u2019t cooked brisket or pulled pork for ages as I just can\u2019t spare 16 to 18 hours to keep watch of it! Thanks to Elky for filming the hot and fast method as it makes things a lot easier, no 4am alarm clock required and you pretty much leave it to cook during the day.<\/span><\/p>\n

SUMMARY:<\/strong><\/span><\/p>\n

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The meat was outstanding quality and I was happy with how I had cooked it. Cracking platter of meat, I ate so much I had to cook a veg dish the next day as I had eaten too much meat!<\/span><\/p>\n

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Cook Difficulty:<\/strong><\/span><\/td>\n3\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nMedium: 3\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nKamado Joe Big Joe<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nCharcoal<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nGlobaltic<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nOak<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\n300\u00b0F<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\n6 hours 30 minutes plus a 3 hour rest<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\n200\u00b0F<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\nI wouldn\u2019t change much for this but will cook it again for sure.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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What else was cooking in the shack this week?<\/span><\/p>\n

Dirty Doe Tacos:<\/strong><\/span><\/p>\n

Still working my way through the venison from Butchery at Bowhouse, with some fillet to use I saw a recipe for Dirty Doe Tacos which sounded awesome!<\/span><\/p>\n

First up the various veg got cooked direct to char it.<\/span><\/p>\n<\/div>\n

\"Dirty<\/span><\/p>\n

Then steamed so the outer layer could be removed easily<\/span><\/p>\n

\"Dirty<\/span><\/p>\n

Made a nice coleslaw to go with it<\/span><\/p>\n

\"Dirty<\/span><\/p>\n

The venison fillet<\/span><\/p>\n

\"Dirty<\/span><\/p>\n

Cooked direct<\/span><\/p>\n

\"Dirty<\/span><\/p>\n

Flipped<\/span><\/p>\n

\"Dirty<\/span><\/p>\n

Veg chopped to make a Salsa<\/span><\/p>\n

\"Dirty<\/span><\/p>\n

And served as dirty doe tacos<\/span><\/p>\n

\"Dirty<\/span><\/p>\n

This was great fun to cook and tasted fantastic, definitely recommend this one.<\/span><\/p>\n

This recipe is from Hunter Gather Cook:<\/span><\/p>\n

Steak and Chips:<\/strong><\/span><\/p>\n

Monday night steak night continued with some fillet steak from Martin\u2019s Meats<\/span><\/p>\n

\"fillet<\/span><\/p>\n

Cooked on the Thuros T1 steak machine<\/span><\/p>\n

\"fillet<\/span><\/p>\n

Flipped<\/span><\/p>\n

\"fillet<\/span><\/p>\n

Rested<\/span><\/p>\n

\"fillet<\/span><\/p>\n

Sliced, nice and pink!<\/span><\/p>\n

\"fillet<\/span><\/p>\n

Roasted Cauliflower with Rose Harissa<\/strong><\/span><\/p>\n

After the brisket and pulled pork I needed a meal without meat! This dish from Zaika by Romy Gill was chosen.<\/span><\/p>\n

\"roasted<\/span><\/p>\n

Very simple to prepare and cook but it was really tasty, I could have eaten more!<\/span><\/p>\n

\"roasted<\/span><\/p>\n

This recipe is from Zaika by Romy Gill:<\/span><\/p>\n

Detroit Pizza<\/strong><\/span><\/p>\n

Last but not least, another Detroit Pizza. I used the Ooni recipe for this one and a pan from Lloyds pans which are designed to be used at high temperatures.<\/span><\/p>\n

\"detroit<\/span><\/p>\n

Fired up the Ooni Pro with Ash staves from Smokey Oak Barbecues.<\/span><\/p>\n

\"detroit<\/span><\/p>\n

The dough went in foiled up to part bake. Someone on Twitter gave me good advice to heat the tin on top of the oven before putting it in to cook to brown the base more, this looks like it worked well!<\/span><\/p>\n

\"detroit<\/span><\/p>\n

Cheese and pepperoni on and a quick cook uncovered.<\/span><\/p>\n

\"detroit<\/span><\/p>\n

Sauce on top<\/span><\/p>\n

\"detroit<\/span><\/p>\n

View from the side, my edge cheese was a bit burnt. I need to work on that!<\/span><\/p>\n

\"detroit<\/span><\/p>\n

I do love Detroit style pizza, substantial eating and a great taste!<\/span><\/p>\n

That\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n

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The books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n

\"amazon<\/a><\/span><\/p>\n

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