I had not used my old Trager in a long time. It predates hotrods and has the controller with the options of smoke, medium and high. The ironic thing is, I have found that I like the flavor from the low tech grill more than the grills with digital controls. The only problem is it's a lot more work to get it ready than just pushing a button. I did enjoy getting back in the old routine.
I went about my normal preparation, no injection and rubbed with salt, pepper, and garlic powder. The brisket was very lean. If there was a case for injection this would have been it.
The other problem I had, was miscalculaing the cook times. I had to pull the briskets a bit early. It was not bad. The flavor was good, but a little on the dry side. After slicing it, I put it in a crackpot with a quart of Better than Bullion. People commented on it being moist and tender. There were some folks there who I am sure would have been brutally honest if it was off!
While the brisket was close temperature wise, I greatly misjudged the pork shoulder. There might be something to be said about accurate temp control after all!
I knew it wasn't going to be ready on time, so I pulled it at 145*, sliced it thin and called it pork roast. I kept it warm in a roaster with apple juice. Once again, people seemed to enjoy it! Even though the pork didn't turn out as planned, it turned out.
All in all, it was a good day!
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