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Unread 12-18-2010, 08:33 PM   #1
Q-Dat
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Join Date: 12-03-08
Location: Pearl River LA
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Default Berkshire/Duroc Hybrid Ribs and Brisket Pron

Had some time to Q today so I took some Berkshire Duroc ribs that I had scored out of the freezer, and the brisket with a roughly 40 day age on it out of the fridge.




First the brisket. Mixed up a rub of

1 cup coarse black pepper
1 cup coarse sea salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup celery seed
1/8 cup cumin
1/8 cup paprika

Put a thin layer of mustard for the rub to stick to

After a couple hours on the WSM

A served up in a sauce made from the drippings.

Wish I had more pics of the brisket process, but it was a busy day. The brisket was very tasty. I dont know if Ill bother with the aging again. I kinda figured that I wouldnt find it worth it, but I had to see for myself.

On to the ribs! These were two beautiful slabs! I will likely be using these in competitions since I can get them locally at a reasonable price.

Gave em a good coat of rub. Sorry cant tell whats in this one.

And onto my buddy's Lifetyme offset. This thing does a great job on ribs! We foiled one halfway to test the difference. After four hours at 275*-325* and a good bath in hickory and pecan smoke they looked like this.


Then after about 15 minutes with a homemade glaze we had this.




Sliced up, served, and enjoyed. Im kinda proud of these bite marks.




These were practice for upcoming cookoffs. The brisket was good, but the process needs refining. Both slabs were really good. I liked the unfoiled better. The tase was fuller, and the foiled just pulled back way too far from the bone. Probably because of the high fat marbling.

I humbly await the opinions of the Brethren.


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