My first cook ! help please :)


 
I am sorry but we were such in a hurry to eat that i did not took any pictures !!

But next weekend i am planning a remake where i will also add a brined brisket in order to try a Montreal style smoked meat ! The brisket is already in the brine !

About my ribs, i must say that at first they seemed a little dry after 5 hours in the WSM. So i used an old tricks ... got a big piece of heavy duty aluminium foil, put the slab in, spray a bit of apple juice/beer and sealed the foil. I put them back in the WSM for 45 minutes and then it seems right !
 
Louis, where do you live in Quebec and where have you find your brisket. Butchers never seem to know what I'm talking about.
 
Frederic en francais la brisket se trouve être la poitrine de boeuf. Les boucher ont rarement ca en stock mais ils peuvent le commander sans problème.

Je demeure à Québec et j'ai déjà demandé autant au Provigo qu'au IGA et ils peuvent en commander. Le IGA pas loin de chez nous en avais même en stock la première fois que j'en ai demandé
 
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