dcimike125
Full Fledged Farker
Decided to go for my Master of Science in Brisketology (M.S.B.) today. Started the brisket using my chipotle pepper rub at 7am on my PBC. First beer at 10am (I am going sort of TX style today so I skipped the High Life and went with Lone Star) and followed it up with my baked beans. The wife said no beans - too hot to run the oven.
Adapt, Improvise and Overcome. Fired up the Weber Kettle around 11:30. Smoking the beans over apple chunks and KBB
.
I used the Aaron Franklin onion method to hold the probe.
My bean recipe is simple but delicious:
Four 28oz cans B&M original rinsed
2 granny smith apples diced
1 medium yellow onion course diced
1 1/2 handful golden raisins
1 bottle Sweet Baby Ray's Sweet & Spicy
4 strips thick cut bacon cut into quarters
Finished beans:
Brisket going to foil. Basted with my 4th Lone Star:
Biggest struggle was first time using the PBC with humidity. I had to adjust for this a couple times. But it came out so good that my next door neighbor who is the executive chef at a high end Wyndham Resorts conference center asked if he could buy a brisket and have me show him how to cook on the PBC next weekend:whoo:
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(Shout out to you Brethren from the Lone Star State :wave
Adapt, Improvise and Overcome. Fired up the Weber Kettle around 11:30. Smoking the beans over apple chunks and KBB
I used the Aaron Franklin onion method to hold the probe.
My bean recipe is simple but delicious:
Four 28oz cans B&M original rinsed
2 granny smith apples diced
1 medium yellow onion course diced
1 1/2 handful golden raisins
1 bottle Sweet Baby Ray's Sweet & Spicy
4 strips thick cut bacon cut into quarters
Finished beans:
Brisket going to foil. Basted with my 4th Lone Star:
Biggest struggle was first time using the PBC with humidity. I had to adjust for this a couple times. But it came out so good that my next door neighbor who is the executive chef at a high end Wyndham Resorts conference center asked if he could buy a brisket and have me show him how to cook on the PBC next weekend:whoo:
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