j biesinger
TVWBB Platinum Member
good morning!
10 lb choice brisket about 3-4 hours in. I was running 275*-300* and the rub had a bit of chile and sugar, as a result there was a little charing
the second wsm handled the st louis spares. I made my standard rub and kicked it up with some Old Bay. After two trips the coast this summer, I've developed a new appreciation for the classic seasoning
the brisket got a few hours in foil and hit 200* in about 9 hours. I took a few ends off for the beans and coolered the rest for dinner. Not sure why the lame smoke ring, my initial ramp up might have been too quick, or more likely the brisket wasn't as cold as normal when it went on.
For an appetizer, I thawed some pork shoulder (money muscle) that I had seasoned and cook sous vide/confit (175* for 8-10 hrs). The cold slices were dipped in egg and dredged in panko.
The pork was velvet under the crisp panko and was served with Momofuku mustard seed sauce (as well as some of the elements in the sauce: pickles, pickled chiles, pickled mustard seeds)
some addtional panko was sacrificed to make fried green tomatoes with cajun buttermilk ranch (Dinosaur Bbq recipe)
ribs
brisket
10 lb choice brisket about 3-4 hours in. I was running 275*-300* and the rub had a bit of chile and sugar, as a result there was a little charing
the second wsm handled the st louis spares. I made my standard rub and kicked it up with some Old Bay. After two trips the coast this summer, I've developed a new appreciation for the classic seasoning
the brisket got a few hours in foil and hit 200* in about 9 hours. I took a few ends off for the beans and coolered the rest for dinner. Not sure why the lame smoke ring, my initial ramp up might have been too quick, or more likely the brisket wasn't as cold as normal when it went on.
For an appetizer, I thawed some pork shoulder (money muscle) that I had seasoned and cook sous vide/confit (175* for 8-10 hrs). The cold slices were dipped in egg and dredged in panko.
The pork was velvet under the crisp panko and was served with Momofuku mustard seed sauce (as well as some of the elements in the sauce: pickles, pickled chiles, pickled mustard seeds)
some addtional panko was sacrificed to make fried green tomatoes with cajun buttermilk ranch (Dinosaur Bbq recipe)
ribs
brisket
