jlondon
Knows what a fatty is.
- Joined
- Feb 17, 2009
- Location
- Potomac, MD
So I just got my smoker going about 30 minutes ago, but its a small load.
First up is a trimmed second-cut brisket weighing in at 4.02 lbs. I put on a simple dalmation rub mixed with a tiny bit of cayenne. Next up is two beef ribs from the top-of-rib/flanken (1.37lb), and then 1.42lb of beef short ribs, both were rubbed with Bad Byron's Butt Rubb with a several heavy shakes of HotScotch (http://www.smws.co.uk/gifts/Hotscotch_Sauce.html) for some heat and intrigue.
Both are sitting in disposable pans, the brisket cause I'm mostly cooking this one for the juices so I can make another batch of BBQ sauce; the meat I'll turn into lovely burnt ends. The ribs cause I'm trying Ray Lopez's Beef Ribs recipe as recorded in Robb Walsh's "Legends of Texas Barbecue" cookbook. The meat went on at 300 temp, with a mix of lump hardwood charcoal, and chunks of hickory, white oak and with a smattering of apple wood chips (cause I ain't got chunks at the moment). Pics follow.
First up is a trimmed second-cut brisket weighing in at 4.02 lbs. I put on a simple dalmation rub mixed with a tiny bit of cayenne. Next up is two beef ribs from the top-of-rib/flanken (1.37lb), and then 1.42lb of beef short ribs, both were rubbed with Bad Byron's Butt Rubb with a several heavy shakes of HotScotch (http://www.smws.co.uk/gifts/Hotscotch_Sauce.html) for some heat and intrigue.
Both are sitting in disposable pans, the brisket cause I'm mostly cooking this one for the juices so I can make another batch of BBQ sauce; the meat I'll turn into lovely burnt ends. The ribs cause I'm trying Ray Lopez's Beef Ribs recipe as recorded in Robb Walsh's "Legends of Texas Barbecue" cookbook. The meat went on at 300 temp, with a mix of lump hardwood charcoal, and chunks of hickory, white oak and with a smattering of apple wood chips (cause I ain't got chunks at the moment). Pics follow.