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Post by 2browndogs on Jan 12, 2015 18:40:05 GMT 10
Hi all. So i brined a lamb shoulder on Friday nite, (basically the captain cooks chicken brine) with the intention of rubbing sat nite, for a sunday cook. Stuff got in the way, and i got home sunday nite and removed said lamb from the brine. My plan is: - rub tonite with a santa maria type rub, but perhaps without the salt - pepper, mustard, oregano, rosemary, garlic - cook tomorrow on the ProQ - smoke for 3 hours or so - then into a baking tray with some stock, cook and baste until around 95 int. Make a gravy from cooking juices. What could possibly go wrong ?  |
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Post by smokey on Jan 12, 2015 19:14:26 GMT 10
You said time got away. test fry a bit and check for saltines.
Keeping in mind that slow cooking and braising in liquid does draw a lot of natural salt.
You might decide to rub just prior to cooking depending on your test.
The aromatics can't hurt so Id use them. Only the salty rub overnight worries me if it's allready seasoned up from the long brine.
Sounds bloody good though.
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Post by smokey on Jan 12, 2015 19:33:24 GMT 10
Just had a re read and just in case you ment rub tonight with everything LESS the salt?
Yes.
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Post by 2browndogs on Jan 13, 2015 7:53:40 GMT 10
Thanks Mick -yeah that's what I meant. Plan to cook today so i'll grab some pics and report back.
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Post by shayneh2006 on Jan 28, 2015 18:19:02 GMT 10
Hey 2browndogs, how did this go???
It would be great to post some pics if you remembered to take any 
Shayne |
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Post by 2browndogs on Jan 29, 2015 7:28:56 GMT 10
Hi Shayne - turned out excellent. I left salt out of the rub, due to the extra brining time. The salt level was almost perfect - any more it would've been too salty. I will definitely do this cook again, though i don't think it benefits from an extra day in the brine - one day or overnight should do it. Some pics.  Rubbed and re-tied  sitting nicely in the frontier  about 3 hours in  after resting - cooked until about 88 degrees - it then broke apart with the help of a fork or 2  delicious  |
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Post by shayneh2006 on Jan 29, 2015 15:13:17 GMT 10
OMG is all I can say.
That looks bloody amazing 2Bdogs 
Just wish I could have tasted it.
Thanks for posting the pics,
Shayne |
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Post by Gus65 on Jan 29, 2015 16:03:06 GMT 10
Yum
That looks absolutely great. Gotta love the frontier too. Great smoker.
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Post by smokey on Jan 29, 2015 17:22:19 GMT 10
Yep, I agree. Looks awsome .
And a good save,,, if in fact you did need to save it.
I think you did but one can never tell, may have been fine as it came out of extra time. The problem with slow cooking in anyway is that natural salt flavour goes south and needs forethought on how to add salt to compensate without crossing the too salty line.
Brining is first and formost , and I can see by your original query that you were already thinking about salt levels and that you played this one well.
Your experiance is a great asset to those starting out in low and slow cooking and reading in.
Once brined, It's brined with what ever flavours was in the brine. and really only surface flavours need to be thought about after that. Salt might not be one of them.
Excellent work
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Post by 2browndogs on Jan 30, 2015 15:54:45 GMT 10
Thanks everyone. It is because of people like you, and forums like these, that I am even attempting stuff like this. It was fun, and well worth it. Looking forward to the next cook. Cheers |
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