Toby Keil
Executive Chef
A good buddy of mine has helped me out with many projects so I thought, what better way to pay him back was with BBQ. I smoked a pork shoulder for him, and while I was at it, smoked a Tri-tip roast, a corned beef flat, a rack of ribs and some salmon on my off-set. Everything except the salmon was cooked on my WSM at 225 degrees.
Here’s the Tri-Tip and the Corned beef on the WSM with the shoulder on the bottom rack. I soaked the Corned beef for 30mins, rinsed it then soaked it again for another 30 then rinsed it again. The Tri-tip was seasoned with rub, both will be sliced thin for sammies.
Corned beef off the smoker.
Salmon resting and waiting to be vac sealed.
Ribs
Pork Shoulder done and resting, check out the bark. I pulled it vac sealed it for my buddy and delivered it to his freezer.
Here’s the Tri-Tip and the Corned beef on the WSM with the shoulder on the bottom rack. I soaked the Corned beef for 30mins, rinsed it then soaked it again for another 30 then rinsed it again. The Tri-tip was seasoned with rub, both will be sliced thin for sammies.
Corned beef off the smoker.
Salmon resting and waiting to be vac sealed.
Ribs
Pork Shoulder done and resting, check out the bark. I pulled it vac sealed it for my buddy and delivered it to his freezer.