Labor Day 'Cue


 

j biesinger

TVWBB Platinum Member
good morning!
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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
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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
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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.
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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.
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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)
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some addtional panko was sacrificed to make fried green tomatoes with cajun buttermilk ranch (Dinosaur Bbq recipe)
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ribs
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brisket
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A meatastic event. I'd eat everything there. No problem.
I never get much smoke ring and always do low n slow. Go figure.
I've yet to do the fried green tomato thing yet. And I mean ever. It's on my list. Thanks for the reminder.
I need to do a brisket soon. Real soon. Yum on everything!
 
I should skipped the London Broil and gone to your house for Labor day. I'm green with envy (or food poisoning, I'm not sure which).
 
I'm not with you on your complaints about the smoke ring. It's a nice deep red, and the immediate contrast with the interior meat looks awesome.
 
What a lame smoke ring! You should pack all your leftovers in dry ice and overnight them to me. I say all the leftovers because I don't even know where to start.
 

 

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