Hey, everybody----this little Susie Q is beat, but I popped in to say that everything turned out great! I think I'm a convert to the mustard rubbed butt (after initially resisting it)---it was soooo flavorful and not even a whit mustardy. Great, tasty bark. Wow! And not at all too sweet, for those of you who feared my addition of turbinado to the #1 Texas rub.
The brisket was fabulous. Pulled it off at a higher temp than normal (um...what was it again? Must have been in the high 180s or even in the 190s), so it was in the so-tender-it-shreds-when-you-stretch-it category, but still quite juicy and tasty. This time the #2 rub tasted like it had some heat to it. Not sure what made it spicy hot, but something gave it a kick.
I also decieded to throw on some baby backs pretty late in the game. I was planning to do the 3-2-1 adjusted down as many here have noted to a 2-2-1.
These were evil enhanced little numbers so I avoided any rubs and did 'em au natural, finishing them with.....cherry jalapeno pepper jelly!
They actually worked out ok after I ended up leaving 'em in the ol' WSM for a bit longer than planned (they were in the 200's when I pulled 'em off). They spent time in and out of foil a few times, but they never got to where I thought they should be. But what the heck do I know? Maybe I'm not sure what I want my ribs to be like, but I figure I'll know 'em when I taste 'em.
Having said all that, my brother's skinny girlfriend made a whopping FOUR, count 'em, FOUR trips to fill her plate! Plus they took loads of leftovers, bless 'em.
So...I'm thinking it was a successful cook!
Oh, and no leftover 7 and 7's this time--I drank 'em all!
Hope it turned out good! What's for breakfast?????? Cold brisket sammich and a warm leftover 7&7?
