It has been a while since I have posted... Crazy with two little ones, travel, and not enough time for serious cooking! So after about a 6 month break, I am back! Here are two of my recent cooks.
Sunday Brisket
Pretty straight forward.. ~8 lbs of brisket and Killen's Salt & Pepper rub from HEB (https://www.heb.com/product-detail/killen-s-texas-salt-amp-pepper-blend/1977714)
I decided to use my secret weapon on this cook... smoke joe mini and heatermeter set to 230. Kingsford charcoal and pecan for the smoke.
Wrapped in butcher paper at 168* and then back on to the pit for a total of 8 hours.
Rested for 2 hours and then carved up... Super yummy and reminds me why I love this hobby!
Second cook was something that I just wanted to try. I can do a lot of things, but for some reason ribs is not one of them. Every time I try and cook ribs, they turn out tough and terrible. I bought some beef short ribs from the store and decided to give it a shot based upon the brisket success.
Again used the sale & pepper mix and 230 as the cook temp.
I put them on for 6 hours, actually forgot about them, and they turned out awesome!
One of the things that I discovered recently on my travels to the AP region was my love for ramen. I took the meat off the bone and into some ramen the meat goes! My go to at home is:
Here is the end result
Two great cooks and glad to be back!
Sunday Brisket
Pretty straight forward.. ~8 lbs of brisket and Killen's Salt & Pepper rub from HEB (https://www.heb.com/product-detail/killen-s-texas-salt-amp-pepper-blend/1977714)
I decided to use my secret weapon on this cook... smoke joe mini and heatermeter set to 230. Kingsford charcoal and pecan for the smoke.
Wrapped in butcher paper at 168* and then back on to the pit for a total of 8 hours.
Rested for 2 hours and then carved up... Super yummy and reminds me why I love this hobby!
Second cook was something that I just wanted to try. I can do a lot of things, but for some reason ribs is not one of them. Every time I try and cook ribs, they turn out tough and terrible. I bought some beef short ribs from the store and decided to give it a shot based upon the brisket success.
Again used the sale & pepper mix and 230 as the cook temp.
I put them on for 6 hours, actually forgot about them, and they turned out awesome!
One of the things that I discovered recently on my travels to the AP region was my love for ramen. I took the meat off the bone and into some ramen the meat goes! My go to at home is:
Here is the end result
Two great cooks and glad to be back!
