Just a quick one today, after last time I smoked sausages, I said this is how I'm cooking sausages from now on and so I fired up the BBQ at 5pm and gave them a quick smoke with the BBQrs Delights Mesquite pellets. I'm really starting to love mesquite and the flavour it imparts.

Smoking sausages is easy too, though I did leave them on a little too long and it made the skin a little wrinkled. But that was just cosmetic, the inside was moist as. Smoking sausages is different from direct cooking as the fat helps to cook them from the inside out and as with everything smoked, it tasted great.

I also introduced my 5 year old son to the concept of Pig in a Blanket, which he thought was funny.

Today was a really windy day with 30-40 km/h winds. With that, I knew temperature control as going to be an issue, but I took the plunge anyway. I rubbed the pork leg with what was left of my Big Bob Gibson Dry Rub. I'm almost out, so I'll have to get some more of this stuff. So good. I also decided to use the BBQrs Delights Apple pellets I bought the other week.

At 1:33pm, the meat went on and I noticed the temperature was up around 450F. About an hour later, I rotated the meat, as one of the sides had been well and truly cooked to the point where the fat was produced some really nice crackling. The temperature was running at about 350F at this point. The Apple pellets gave off this really nice sweet smoke, but as for adding flavour to the meat, I couldn't really taste anything special.

This weekend, I took my iPad outside with me and finished off the over the top anime, Kill la Kill and then watched the classic sci-fi, classic Kurt Russell movie, Escape from New York on Netflix.

At 3:30pm, I double foiled and spritzed / basted the meat and used half a brick to keep the lid of the Smokey Joe from coming off. At 4:07pm, the meat was cooked (77C). 4:30pm, I spritzed it again and noticed the internal temperature had shot up to 88C.

After letting the meat rest, my wife then started to shred the meat that she could. There was one chunk on the side of the meat that was tough as, but the rest of it was awesome. So nice and so juicy that I ended up going back for thirds at dinner time and I was going to have some again on Monday night, but turns out my wife ate it all already.