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My first smoke in the new year!!!


 
Thanks Dan!

The rub on that brisket was awesome. Definitely the most flavorful brisket I've cooked. I added a bit of rum to my marinade (which was kind of thick) and that flavor was definitely found when eating.

This was the first time I smoked on a very cold day. Prior to this, the coldest I've smoked in was probably 55-60F. Overall, the smoke went well. I used a 9lb bag of lump between the brisket cook followed by the 6lb pork butt cook. I didn't cook both of them at once.
 
Update: Just had a gigantic pulled pork sandwich and I feel weird saying this, but this is the best pulled pork I've ever eaten, anywhere. The remainder is going on nachos during the game!
 
Hmm, man. I'll have to check Walmart on Rt 34 on my ride home tonight and see what they have. The Costco in Orange didn't have one bag of charcoal when I went last week, so I ended up using Cowboy lump for the first time ever, which was kind of a bummer (burned really fast, damn).
 
Thanks Rob... My Mom grew up in Mcpherson, and I have family in Eldorado and Junction City. Around here when winter rolls in most places stop carrying charcoal. Beleive it or not the most consistant place to find it is in supermarkets... Weird huh?
 
That brisket looks awesome, Brian. I also like the coarseness of your rub. I have yet to cook brisket on the WSM, but I hope to replicate your results when I do. It looks like yours turned out great.
 
No prob Brian... I gotta hook a brutha up!
icon_biggrin.gif
 
Today's grub:

http://rem.alexsark.com/bbq/ribs09-1

http://rem.alexsark.com/bbq/ribs09-2

http://rem.alexsark.com/bbq/ribs09-3

http://rem.alexsark.com/bbq/ribs09-4


Made my brine for two 4lb whole chickens I currently have soaking. All ready for tomorrow's dinner. Smells so damn good. My brine consists of salt, sugar, rosemary, minced garlic, apple cider vinegar, and water. Just threw it together myself - didn't really follow any recipes. Gonna be smoked using hickory and apple. I wish it was dinnertime already.
 
Best chicken I've ever made. Tasty as hell! Never cooking another bird without brining.

I also made the twice-baked potatoes on the smoker. Cooked them in foil, first. Then followed by mixing together some of my ingredients (I used chopped onions, garlic powder, salt, pepper, tarragon, paprika, and parsley). Dumped them back into the smoker once stuffed and let them cook for another 45 min at around from 300-325.

Cooked this using hickory chunks (2) and some apple chips (seen in picture). The hickory is buried underneath.


http://rem.alexsark.com/bbq/chi1

http://rem.alexsark.com/bbq/chi2

http://rem.alexsark.com/bbq/chi3

http://rem.alexsark.com/bbq/chi4

http://rem.alexsark.com/bbq/chi5

http://rem.alexsark.com/bbq/chi6

http://rem.alexsark.com/bbq/chi7

http://rem.alexsark.com/bbq/chi8

http://rem.alexsark.com/bbq/chi9

http://rem.alexsark.com/bbq/chi10

http://rem.alexsark.com/bbq/chi11

http://rem.alexsark.com/bbq/chi12
 
Hey Tim, I tried to PM you but didn't see that feature on this board, unless I missed it.

I'm in need of some apple wood and would also like to try either sugar maple or pecan. Who's your source for wood around these parts? I'd like to pick-up some logs so that I can chunk 'em up if possible. Any help would be appreciated.
 
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