The Smoke Challenge for Charcutapalooza ended up being a ton of fun and produced some fantastic flavors. In the brining challenge last month, I did a taste comparison of pork and beef using both a corning preparation and a goose fat confit technique. My conclusion is that the confit produced a far superior experience and although the corned beef was very tasty, the confit disappeared immediately.
|Confit of Pork Shoulder and Beef Brisket|
When the smoke challenge came out, that was the kick to take the experience to a new level. The corned beef and pork went on the smoker for about 7 hours at 180 degrees, transforming them to pastrami and what turned out to be the best pulled pork of my life.
|Smoking the Brined Meat (before spices)|
|Hot Smoked Pork (left) and Beef Brisket (right)|
It's pretty amazing how the color transformed during the final cooking step. The leftover juices were used as a base for baked beans and added a great depth to the dish.
|Pastrami (Brisket, Corned, Spiced & Smoked)|
As a side benefit, I smoked the home cured brown sugar bacon at the same time.
|Home Cured Smoked Bacon|