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Say hello to my little friend

Discussion in 'Drink, Smoke, and Fine Dining' started by speedy_sam, Apr 21, 2012.

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  1. vincent355

    vincent355 F1 Veteran
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    #26 vincent355, May 9, 2012
    ABT's are delicious! No pictures...didn't happen :)
     
  2. vincent355

    vincent355 F1 Veteran
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    #27 vincent355, May 9, 2012
    Last edited by a moderator: Sep 7, 2017
  3. speedy_sam

    speedy_sam F1 Veteran

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    #28 speedy_sam, May 9, 2012
    Yumm!
     
  4. speedy_sam

    speedy_sam F1 Veteran

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    #29 speedy_sam, May 20, 2012
    Last edited by a moderator: Sep 7, 2017
    Smoked a brisket today ... it a was 4lb portion of a full packer. I trimmed some of the fat out leaving about a 1/4". I carved the fat into 1" cubes to allow the spice to penetrate to the meat. Laid out a base of mustard and followed up generous helpings of John Henry Pecan rub and Salt Lick garlic rub on both sides. Then off to the smoker it went.

    It took just under 5 hours total and results came out pretty damn good for second attempt of doing brisket.
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  5. texasmr2

    texasmr2 Two Time F1 World Champ
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    #30 texasmr2, May 20, 2012
    I'm drooling!!!

    That chicken looks so good I can almost taste it!!!
     
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