Rusty Breaux
TVWBB Fan
House sitting on Lake Arthur, Louisiana for the weekend. So what do we do, invite a few people over and pack up the WSM.
Brisket on the WSM, Pork butt on the BGE. I wish i would have taken pix of the meat, but on weekends like this i usually put the phone away. Smoking, drinking, swimming usually trumps playing w/ my phone
. I made a version of the HolyCow seasoning, but i didnt grind the pepper corns fine enough and the brisket had a lingering flavor of blackpepper a little more than i liked. Besides that, was a great cook and got some very good praise. Very enjoyable and tiring day with some good food all the way around.
BUT im still fighting the timing on the brisket. I know all briskets are different and cant really cook to time, but this one was ready in 6 hours cooked @ ~260*. I was expecting 8 hrs minimum. OOO WELL.. it sat up nicely in the cooler.
But i DID got a couple of pix around sunrise when i got the meat on the smokers. A couple of them include my Sous Chef.
rb
Brisket on the WSM, Pork butt on the BGE. I wish i would have taken pix of the meat, but on weekends like this i usually put the phone away. Smoking, drinking, swimming usually trumps playing w/ my phone
. I made a version of the HolyCow seasoning, but i didnt grind the pepper corns fine enough and the brisket had a lingering flavor of blackpepper a little more than i liked. Besides that, was a great cook and got some very good praise. Very enjoyable and tiring day with some good food all the way around. BUT im still fighting the timing on the brisket. I know all briskets are different and cant really cook to time, but this one was ready in 6 hours cooked @ ~260*. I was expecting 8 hrs minimum. OOO WELL.. it sat up nicely in the cooler.
But i DID got a couple of pix around sunrise when i got the meat on the smokers. A couple of them include my Sous Chef.
rb
