Got this yesterday:
And a few other things....
I rubbed the brisket with 1/3 salt, 1/3 pepper, 1/6 garlic powder and 1/6 oinion powder by weight....did it last night and it sat for about 7 hours. The red hunk of meat in the front is a piece of cured pork belly rubbed in paprika and chili powder.
Onto the grill at the break of dawn at about 250f running a mix of mostly oak and 30% cherry:
After a couple hours the pork belly is done:
Time to make the beans. Half a package of bacon sliced up and on it's way to being crisped:
Once bacon is crispy put it in a pot and add oinions to bacon fat.....drain off none of the bacon fat:
After a few minutes add in jalapeno, red and orange peppers:
Pork belly diced up and crisping abit and my bowl of pinnapples....use canned as they are softer than fresh:
Into the pot everything goes along with garlic powder, Guiness and some Jack Daniels bbq sauce:
Into some backware and onto the Bradley smoker with hickory and cherry smoke rolling:
The brisket after about 5 hours or so internal is almost 160f at this point:
I spritzed with a combo of 2 parts beef stock to 1 part Guiness. The brisket was pulled and foiled with 2 tbsp of the spritz at 165f and returned to the grill:
Beans are pulled at an internal of 155f....the pinnapples at his point are just starting to really soften:
The brisket is still foiled and I will be starting to smoke that cheese in the Bradley soon. I will update with photos. I posted a question about brisket cooking in general yesterday.....got some good advice and am now putting it to use. Thanks to those who helped.