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16Adams
06-01-2018, 04:35 PM
Have a lonely rack of sale spares I need to smoke. Removed the membrane wiped down. Drizzled all over with brisket jelly. Hit the membrane side with Green Chile Rub and hit the meat side with Slap Ya Mama yellow can. Hoping for a Sriracha Honey glaze. That may or may not happen. Iíll just MSU as I go.

ShadowDriver
06-01-2018, 04:37 PM
Oooooh. Love that PC Willy's!

That sounds like a fun and tasty flavor combo.

Enjoy!

16Adams
06-01-2018, 04:53 PM
Wrapped tightly and back in cold beer fridge. It’s 105* and winds make it feel like a blast furnace. I see sunrise smoke and bike ride tomorrow

ShadowDriver
06-01-2018, 04:55 PM
It's 102*F here, and I'm thankful that we have trees for shade and wind block!

I look forward to your cook. Stay cool and hydrated, brother.

dadsr4
06-01-2018, 05:46 PM
Smart move.

OklaDustDevil
06-01-2018, 05:55 PM
I've seen you reference the brisket jelly before -- how do you make it?

16Adams
06-01-2018, 06:24 PM
I've seen you reference the brisket jelly before -- how do you make it?

When you smoke use a pan with your choice of meat, brisket-pork shoulder pork picnic- couple chuckles- whatever- add a little extra juice be it stock, Mexican cola- Allegro your choice. It doesn’t take much- an inch in the pan maybe two. Pour the juices from the cook into a bowl and into the fridge. It’ll set, you can remove the 1/4 to 1/2” of hard fat and use the 2-3” of “jelly” in soups stews chili Chile beans slathers etc. I know a guy that uses it in Bloody Marys. Some save the jelly in ice cube trays. Cool way to do it. I pour mine into a baggie and freeze flat after I break the fat cap.

Full disclosure-I don’t pan smoke every time. But it’s just a cool way to catch drippings and add flavor to different future cooks.

OklaDustDevil
06-01-2018, 08:44 PM
Do you have any problems with ash or other undesirable things floating around and landing in the pan with the drippings?

16Adams
06-01-2018, 09:11 PM
Do you have any problems with ash or other undesirable things floating around and landing in the pan with the drippings?

Short answer-Zero problems.

Long Answer- I remove previous cook ash each time. Takes 30seconds. The Primo has two large deflector plates. Sitting on top of that is a water pan, then cooking grate, then the brisket (pan or unpanned) sits there. Fire and ash stay down below.

16Adams
06-02-2018, 08:03 AM
Fire lit-Smoke On

HogGrog
06-02-2018, 08:41 AM
Looking great! Can you taste the brisket jelly on the final product? I like the idea, gonna save some jelly next cook, thanks.

16Adams
06-02-2018, 08:43 AM
Looking great! Can you taste the brisket jelly on the final product? I like the idea, gonna save some jelly next cook, thanks.

Iíll let you know. Iím MSU as I go

On a side note you can definitely taste it in soups stews beans etc.

16Adams
06-02-2018, 10:49 AM
Going with a thin Carolina sauce every 30 min till finished. They are looking good.

Clay-b-que
06-02-2018, 11:33 AM
What's in the sauce?

lantern
06-02-2018, 11:34 AM
I'm digging that...Ö.I'm digging that a lot!:thumb::thumb:

16Adams
06-02-2018, 11:43 AM
What's in the sauce?

Heinz Carolina Sauce for sweet
Shack Sauce for peppery vinegar
Thinned with Shiner Bock- cause I wanted rest of bottle
Water-just a splash so it would run, but not run off

16Adams
06-02-2018, 12:26 PM
Getting close

16Adams
06-02-2018, 12:30 PM
Iíve pretty much decided to cook,listen to music and beer.

16Adams
06-02-2018, 01:27 PM
The End

KevinJ
06-02-2018, 01:46 PM
Nothing wrong with drinking beer and listening to Pink Floyd while cooking. :thumb:

This shot just made my tummy start to growl.

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=159589&stc=1&d=1527963970

ShadowDriver
06-02-2018, 04:53 PM
I like everything about that photo with the exception of what looks like golf on television (:roll:)!

Those bones look delicious, and so does the veg.

OklaDustDevil
06-02-2018, 05:40 PM
Looks awesome, and thanks for the brisket jelly advice! Could you tell you used it on the ribs?

PlattDaddyBBQ
06-02-2018, 05:41 PM
Killer cook man!!! Looks fantastic

16Adams
06-02-2018, 07:46 PM
Looks awesome, and thanks for the brisket jelly advice! Could you tell you used it on the ribs?

There were a couple bites that I thought I could, may have been my imagination or a “want to” factor involved. I do think it helped the seasoning adhere to a wonderful thin bark. The Green Chile Rub has a good kick on its own- Slap Ya Mama has a nice Pepper going on. The multiple thin glaze of the MSU Carolina sauce- honestly it all came together quite well. Both me and the CTT were happy.

This was a pretty small rack of spares. I’ll continue to buy the smallest racks possible whether spares or backs. I am having really good luck with the small racks both taste and texture no matter how much I play with cookers temp and seasoning.

Size matters

KevinJ
06-02-2018, 08:06 PM
I like everything about that photo with the exception of what looks like golf on television (:roll:)!It's what you watch when you want to take an afternoon nap. :wink:

chilidog
06-02-2018, 08:50 PM
Is that a Tiernan SOB you are cooking with? Looks great!

LordRiffenstein
06-04-2018, 05:58 AM
I bet you were playing "wish you were here" when you were plating that!

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=159589&stc=1&d=1527963970

BillN
06-04-2018, 01:45 PM
Great looking plate Adams, love the look of those ribs.