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Memorial Day Cook


 
R

Ronnie Ashlock

TVWBB Fan
Howdy, Folks. Rainy day here in Washington, but I see it as a challenge. Missed Smoke Day 2013, but I'm keeping the fire lit.

Today's cook:

- Chicken Legs marinated overnight in a miso-mirin mix.
- CSRs on sale at a local market.
- Brisket (8.5 lb flat) from Costco.

Going for a modified Franklin BBQ technique on the WSM. Rub on the brisket and the CSRs is my attempt at a conservative Dalmation (pre-coarse-ground black pepper and Morton's Kosher Salt) application. Used a little olive oil on the piggies.

Here's the brisket at 6:45 a.m.:



Going with a mix of mesquite and hickory with Kingsford standard blue.



On the WSM and ready to rock:



Pulled the chicken first:




Then came the pork:



Here's the guest of honor after 12 hours on the WSM:



Sorry for the blurry photo. It was just starting to come down in buckets, so I had to move quick. The brisket is resting at an internal temp of +205. Seems plenty tender because it just about fell apart as I picked it up to put it on the resting tray.

Hasslebacks (at least my attempt at them) down and ready for heat (thanks to my lovely wife for her cutting skills):

 
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Thanks, Paul. I had a taste of the chicken and pork. Both taste incredible. The chicken is unbelievable - juicy, smokey and that miso-mirin taste gives it a subtle Asian sweetness. I cooked the CSRs a tad too long, but I'm actually happy with the results. Super-crunchy bark with a peppery snap. The meat is bit dry, but it's almost bacony in texture.

Can't wait to try out the brisket. I think this is going to be a winner!
 
Thanks for the kind words, everybody. The flavor of the brisket was phenomenal, maybe the best-tasting brisket I've done, flavor-wise. I think that was mainly due to the mesquite and the simple rub. I've gotten fancy with rubs in the past and the bark I've gotten from those combos was not as good as the simple kosher salt and coarse pepper mix. The tip of the flat was a bit overdone as it wasn't as tender as the part leading up to where the point would have been, but overall I couldn't complain because the flavor was so insane. We had a ton of meat left over which will produce many good meals in the days ahead and possible gifts for friends (never had them turn down free BBQ). ;)






At the end of each smoke, I usually convert the WSM to high heat and grill veggies and this cook was no exception:



Lots of grilled onions and mushrooms, the Hasselback and, just for fun, some grilled salmon we got on sale a while back (thawed it out while the brisket was cooking):



Here's my relatively small plated dinner (I wasn't super hungry by this point - I had been snacking all along):



Great eats on a soggy Memorial Day! :)
 
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0hYeahR0nnie! I'd EET this in .... well... it might take me a while, butt, i'll eet it whole dang thing!

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think it was Tom Petty in '76 that said, "Look at her... she's Beautiful!"
 
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