jlondon
Knows what a fatty is.
6:00 AM—took my 11 lb packer brisket out of the vacuum sealed plastic bag and coved lightly with Morton’s TenderQuick.
7:00 AM—washed off the Morton’s TQ and rubbed with kosher salt, freshly ground black pepper and cayenne, the put back into fridge to cool off a bit.
8:00 AM—started smoking; temp of meat around 60 degrees; temp of smoker 220 with established lump charcoal fire and oak and hickory wood chunks. I'm starting fat-side down, but will flip after about two hours.
Pics order:
First is a pic of brisket post-Morton's TQ, but pre-rub.
Second is brisket with rub (sorry that it is unclear)
Third is brisket on smoker
Fourth is my set-up: Char-Griller Smokin Pro with side-firebox.
I'll update as things progress. Generally, I don't use mop sauce or anything like that ('if your'e looking, you ain't cookin'). After a couple hours I'll add some chicken thighs and some home-made sausages to the smoker, and then maybe pour a beer into the drip pan underneath.
If anyone's got any suggestions or tips, I'm always open to commentary.
Happy Sunday folks!
Josh
7:00 AM—washed off the Morton’s TQ and rubbed with kosher salt, freshly ground black pepper and cayenne, the put back into fridge to cool off a bit.
8:00 AM—started smoking; temp of meat around 60 degrees; temp of smoker 220 with established lump charcoal fire and oak and hickory wood chunks. I'm starting fat-side down, but will flip after about two hours.
Pics order:
First is a pic of brisket post-Morton's TQ, but pre-rub.
Second is brisket with rub (sorry that it is unclear)
Third is brisket on smoker
Fourth is my set-up: Char-Griller Smokin Pro with side-firebox.
I'll update as things progress. Generally, I don't use mop sauce or anything like that ('if your'e looking, you ain't cookin'). After a couple hours I'll add some chicken thighs and some home-made sausages to the smoker, and then maybe pour a beer into the drip pan underneath.
If anyone's got any suggestions or tips, I'm always open to commentary.
Happy Sunday folks!
Josh