I was craving smoked wings last week, so I decided to fire up the smoker. My smoker is... large, so usually they means inviting a bunch of people over and having a party.
Well... we do not live in normal times so instead we took orders, ordered a bunch of meat delivered, and are having friends come pick it up when it is done.
Doing about eight pounds of pork butt, two logs of bologna, a head of cauliflour, some polish sausage, and turkey wings. Trying to clean up my wood supply so I’m doing a mix of apple, oak, and hickory with a hardwood charcoal base.
The cauliflower was gross, so that was a loss.
The polish got a little overcooked and is DELICIOUS.
Still TBD on the turkey wings. They’re BIGLY, larger than a normal chicken thigh, and I just checked the internal temperature to be at 86 degrees after five hours in the smoker! So onto the hot side they go....
CORRECTION: Oops. My instant read was set to C. So they were actually 187F. Explains why they got so dried out. Still tasty though!
The pork butt/ pulled pork got sous vided for 24 hours prior, so it was already falling apart when it got put on the smoker and is ready to come off whenever.
The Turkey wings are... OK. The skin is tough and there is a lot more bone than meat. (Hey...o?) Overall a worthy experiment but one I am unlikely to repeat.
As per the usual (seriously sous vide is cheating...) the pulled pork is almost too moist and tastes great. Could use a little more smoke flavor, but no complaints.
Haven’t tried the bologna yet but it is always tasty...