sticking it in crazy version of food porn - 6 hour smoked brisket and two hour rest
sticking it in crazy version of food porn - 6 hour smoked brisket and two hour rest
Did a 8 hour pork roast at same time but can't upload.
Aww man that looks delicious!
That cow definitely did not die in vain 🐮 🌈 🥩
4
Neither did its piggy friend
6
I have recently started getting into slow-cooking meat. What spices did you use? My mouth is watering so much watching your result that I'm getting my mobile screen wet.
3I belive that one was "rum and que" blackout rub with a bit of their "rib Rocker" as well.
Pat dry, mustard base, blackout and ribrocker rub. Smoke for 6 hours at around 125c while spritzing with apple cider vinegar, baste with butter (their meat juice base and butter work for ribs as well) and double wrap in baking paper and back in smoker for 2 hours. Take out, double wrap the whole thing in tinfoil (im warning you now the wait sucks) and let rest for 2 hours. You are seeing it as soon as it finished resting.
Oh, smoked with charcoal and a mix of cherry and apple wood.
2
Looks great! Brisket is def on my list of things to smoke next, along with pork butt.
1I feel like beef is a safer bet - we spent our first few tries with Temps going between 80c and 140c. Its a balance between smoke volume that lowers temp, enough embers to sustain combustion (we dropped down to 60 on our first one... woops) and not going to hot where you can easily hit 150-200.
2Good tips, thank you! Maybe I'll try brisket next, then.
1
Looks mud marinated, but i guess the taste compensates it, right?
1