L
LittleDick'sBBQ
Guest
Merry Christmas, y'all!
This year I decided to do a southern-style Christmas for the family (We DO live in SOUTHERN New England!).
bbq brisket
MOINK balls
homemade macaroni and cheese
homemade baked beans
sweet potatoes
I started with a 13+ .lb packer that I got from the Wall Mart. I injected it Saturday night with a combination of Kosmo's Beef Injection and broth.
I went without mustard this time AND I decided to wait until the morning of the schmoke to apply the rub (didn't want the salt in the rub to draw out moisture). In the AM, I got the fire lit and hit the brisket with olive oil, Simply Marvelous cherry rub, salt, pepper, garlic powder, onion powder, and red chili flakes.
While the brisket was schmoke-surfing, Christmas happened at Little Dick's house. My beautiful wife got me the best present EVER..a Maverick ET-732 Wireless Barbecue Thermometer Set. Yay!
Out with the old:
In with the NEW:
I only wish I had it earlier so I could play with it more!
Here it is before coming off the Weber OTG:
And some various shots of the finished product.
I took Brethren advice and found the grain and trimmed a bit off the end to guide my cutting later. It worked...thanks!
In the "it-can-always-get-better" department, the meat WAS a little dry in the flat part (the "flat," right?). I may try going without injecting next time. I let the schmoking go to internal temperature go to 162F in the thickest part and 213F foiled (juice added to the foil) in the oven. Maybe I am cooking it too long?
Thanks for looking! Merry Christmas.
Little Dick
This year I decided to do a southern-style Christmas for the family (We DO live in SOUTHERN New England!).
bbq brisket
MOINK balls
homemade macaroni and cheese
homemade baked beans
sweet potatoes
I started with a 13+ .lb packer that I got from the Wall Mart. I injected it Saturday night with a combination of Kosmo's Beef Injection and broth.
I went without mustard this time AND I decided to wait until the morning of the schmoke to apply the rub (didn't want the salt in the rub to draw out moisture). In the AM, I got the fire lit and hit the brisket with olive oil, Simply Marvelous cherry rub, salt, pepper, garlic powder, onion powder, and red chili flakes.
While the brisket was schmoke-surfing, Christmas happened at Little Dick's house. My beautiful wife got me the best present EVER..a Maverick ET-732 Wireless Barbecue Thermometer Set. Yay!
Out with the old:
In with the NEW:
I only wish I had it earlier so I could play with it more!
Here it is before coming off the Weber OTG:
And some various shots of the finished product.
I took Brethren advice and found the grain and trimmed a bit off the end to guide my cutting later. It worked...thanks!
In the "it-can-always-get-better" department, the meat WAS a little dry in the flat part (the "flat," right?). I may try going without injecting next time. I let the schmoking go to internal temperature go to 162F in the thickest part and 213F foiled (juice added to the foil) in the oven. Maybe I am cooking it too long?
Thanks for looking! Merry Christmas.
Little Dick