Deli meat...


 
Wolgast

Wolgast

TVWBB Olympian
Emilies grandmother turned 85. She dont have all the energy she once had. So we cooked a pork neck to a sliced internal(170f) She will serve this cold togheter with a cold potato sallad. She will have a stressless serving doing it this way. She dident wanna have mutch guessts or nothing.

This is the P-neck.
Brined: 48h (3-2-1-) 3 liters water,2dl salt/1 tablespoon sugar.
rubb: Coarse black pepper.
Smoke temp: 250f untill 170f internal.
Smoke wood: Apple



Sliced after an overnight rest.


Grandma was really pleased with this,n i dont blame her it was good. Not my go to cut if i wanna serve it cold but aslong as she is happy We´r happy.

_______________________________________________________________________

Now to my Lunch meat.

porkloin brined (3-2-1) for 48h


Trimmed´n´rubbed: No1: with 3 little pigs BBQ rub.....No2: plaine coarse black pepper.
As you can se i like to trim my lunch meat quite hard. Pure meat once sliced.


The fire: (apple wood)


Temp around 200f...Want to keep em in there aslong as possible. Pulled @ 145 innertemp


Sliced 2.5mm




Makes a ton of slices to enjoy on the work sammies/pizza/beer snack whatever. And most important Everyone can do it. So easy,stress less...No i coulda shoulda woulda for this cook! And i do Turkey/roastbeef the same.

Have a great Weekend ppl!
 
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Very nice deli slices, they came out looking good!
I like doing that with tri tip. Cold, thinly sliced tri tip is good. Always better tasting this way for me.
 
I've never heard of pork neck cut as a whole slab of boneless meat like that. I bet it was flavorful since it is probably a tougher cut of meat but tender since it's cooked slow.
 
A solid tip George. I will try that 4 sure.

RC: Thats why i pulled it after the stall. More time in the smoker and a more tender meat. Still juicy in a cold state,Maby thanks to the brine?!
 
Wolgast said:
RC: Thats why i pulled it after the stall. More time in the smoker and a more tender meat. Still juicy in a cold state,Maby thanks to the brine?!
Click to expand...

Maybe it was the brine, but I have a feeling it was more down to the person cooking it than any other outside influences. :cool:
 
Your gran is a lucky lady.and happy birthday , by the way..... That looks real nice , brother! :wsm:
 
Thaks ppl!

I liked the black pepper one the best! And Emilie(ofc) liked the Q rub the best. :confused:

So i cant give any advise on the rub atm.
 
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Great deli cuts. Beats the heck out of that chemically stuffed crap at the grocer.................ck
 
you're good at this Daniel, that neck meat looks AWESOME! and i'll bet the farm it tasted BETTER than AWESOME!
F A N T A S T I C ! ! !
 
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