Food

Vision Classic Kamado (Using Royal Oak Natural Lump and Cherry wood(s))

Using Royal Oak Natural Lump and Cherry wood(s).

140
Good Appearance
Good Flavor
Good Tenderness
Good Appearance Good Flavor Good Tenderness 140

  • Rub: Meathead's Mephis Dust
  • Sauce: None
  • Marinade: None
  • Brine: None

Rest None

Weber Smokey Mountain (Using Kingsford Original and Cherry wood(s))

Using Kingsford Original and Cherry wood(s).

66
Average Appearance
Poor Flavor
Poor Tenderness
Average Appearance Poor Flavor Poor Tenderness 66

  • Rub: John Henry's pecan rub
  • Sauce: None
  • Marinade: None
  • Brine: None

Rest None

2 chunks hickory 1 cherry

OVERALL COOK SCORE 103


Cook Log

Date/TimeUpdateFeeling
June 16, 2013 3:25 a.m.

Warming up the cooker, lower vent at 2. Shooting for 260 average temp

Very Good
June 16, 2013 3:33 a.m.

Temp at 250 and climbing had to open vents back up, shutting down lower vent to 2 and upper to 2

Very Good
June 16, 2013 3:33 a.m. Bone in pork shoulder blade roast (1 x Shoulder (Pork)) Added to the Other Unknown Cooker
June 16, 2013 3:41 a.m.

Lower vent lowered to 1. Will get first meat temp before bed

Very Good
June 16, 2013 3:45 a.m.

Temp probably closer to 280, upper vent set at 2, lower vent 1/2.

Very Good
June 16, 2013 3:53 a.m.

Temp keeps creeping up, bottom vent 1/4.

Good
June 16, 2013 4:02 a.m.

Trying to stabilize the temp before I hit the sack. Completely coded the bottom vent

Good
June 16, 2013 4:10 a.m.

Temp still climbing. Need to find so duct tape to ge a Bette sel on the bottom

Good
June 16, 2013 4:20 a.m.

Made a foil seal around lower vent, barley cracked open, top vent at 1. Off to bed I go for a few hours.

Good
June 16, 2013 5:54 a.m.

Top vent at 2, bottom vent 1/2. Think I got the temp under control. Back to bed for a couple more hours.

Very Good
June 16, 2013 8:56 a.m.

Bottom vent at 3/4, to vent wide open. Time to watch for the stall.

Very Good
June 16, 2013 9:29 a.m.

Top vent really effects a ceramic cooker, top vent shut to 1, bottom vent barely cracked. The foil seal is really helping util I messed with the vents more, will find a more permanent solution

Good
June 16, 2013 10:02 a.m.

Temp still high on the Vision. Smokey Mountain off and rolling. The little lady is loving it!

Very Good
June 16, 2013 10:14 a.m.

Brisket point going on the Smokey Mountain, 2 vents closed, one wide open

Good
June 16, 2013 10:33 a.m.

The Weber has 1 vent wide open, 1 half open, 1 shut. Vision still has bottom vent shut, top vent at 1, still pulling enough air to keep it at 300. Added one fist size chunk of apple on the Vision, did a quick pull of the meat to get the wood in the cooker

Very Good
June 16, 2013 10:50 a.m.

Only one vent quarter open on the Weber, bottom vent still closed on the Vision

Very Good
June 16, 2013 10:52 a.m.

The brisket has been on for a good 40 minutes or so now, forgot to mark it

None
June 16, 2013 10:52 a.m. Brisket point (1 x Brisket (Beef)) Added to the Weber Smokey Mountain
June 16, 2013 10:55 a.m.

Getting the brisket graph going

Very Good
June 16, 2013 11:44 a.m.

Everything is looking good

Very Good
June 16, 2013 12:39 p.m.

Both grills in full sun, adding some heat

Very Good
June 16, 2013 1:11 p.m.

Pork is getting closer, brisket is still very firm

Very Good
June 16, 2013 1:43 p.m.

The bone in the pork shoulder is still pretty firm but the thermometer goes in easily. Getting ready to pull it off the Vision and let it rest.

Very Good
June 16, 2013 2:03 p.m.

When I tried move the poem spoiler it almost fell apart. Going to let it rest for a couple of hours, try to let the brisket catch up.

Very Good
June 16, 2013 2:03 p.m. Bone in pork shoulder blade roast (1 x Shoulder (Pork) ) Removed from the Other Unknown Cooker
June 16, 2013 2:33 p.m.

Spun the charcoal basket 180 and have it a shake, only have one vent cracked open fire was only burning that way. Repositioned wood chunks feeding more smoke.

Very Good
June 16, 2013 2:37 p.m.

Back up to the target temp

None
June 16, 2013 3:18 p.m.

Opened one vent half way on the Weber. May add some moinks to the Vision

Very Good
June 16, 2013 4:04 p.m.

The brisket is still very firm. Opening one vent wide open

Very Good
June 16, 2013 5:14 p.m.

Pulled the brisket, resting now.

Very Good
June 16, 2013 5:14 p.m. Brisket point (1 x Brisket (Beef) ) Removed from the Weber Smokey Mountain
June 16, 2013 6:24 p.m.

Finished resting both cuts of meat. Time to dig in!

Very Good
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Pitmaster Scottydont81
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Cook Notes

9.5 lbs pork shoulder blade roast, 2 fist size or bigger chunks of cherry, 1 fist size chunk of hickory. First low n slow on the Vision Classic kamado