Brisket, liver mush, and a Fattie

[Garrett]

Got a 12# packer rubbed with mustard and Plowboys Bovine Bold and hit it with some cracked pepper. The fattie was hit with a homemade rub. The liver mush is a first time smoking also hit with homemade rub. Got everything going at 275 with oak and cherry.this was walking around the campsite this morning.Will put some pr0n of finished products as they come off.

 

[Garrett]

The liver mush came out very good. Gave it a little stronger flavor. Will be doing again. The fattie as always is good too.

 

[Harbormaster]

Nice job. Gotta love fatties for breakfast.

Question for ya, are you a pretty regular consumer of livermush? It's not something that's eaten, or even available, here. Would love to try some someday.

 

[Big George's BBQ]

It all sunds great Have never had or heard of liver mush

 

[Garrett]

I think scrapple may be close to it. It is regional in the Carolina's but mainly in the Peidmont area of NC. It's made with pork liver and meat from the head. Kinda stewed together until "mushy" and then mixed with cornmeal. Then you spread it out about 2 or 3 inches thick. Let it cool and harden and then slice it. Sounds nasty but is very good.

 

[fingerlickin']

Looking good, that liver mush does sound very scrapple'esque. :thumb:

 

[brownkw]

I had my first experience with liver mush a few months back and found that I quite liked it. Never would've thought of putting it on the smoker, although it makes perfect sense. Thanks for posting this!

 

[Phubar]

I'd eat it all!