Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Sunday, July 2, 2017
Summer brisket time
My Mrs found choice briskets on sale at Kroger this week so we're off on another smoking adventure. This one weighed in at 17.4 pounds before trimming and lost about 3 pounds to fat trimming.
As usual, we had to split it in half to fit in our little bullet smoker. The only seasoning was a good coat of North Main BBQ All "N" 1 steak seasoning.
The meat went onto the smoker a little after 2 pm so it should be done about 4 am. We plan to finish it off wrapped up in the oven so we may just keep it warm til lunch time on Monday before slicing.
Here's the view 9 hours in. Into the oven they go, wrapped in foil for another 4 hours to tender up.
A few little sample pieces had some very nice smoke flavor. My Mrs gets the smoke credit. She kept the oak and pecan smoke flowing for 9 hours.
Here's the final product after 5 hours wrapped in a 250 degree oven. It also makes the house smell wonderful!
The point end was just a bit overcooked and I had to slice it pretty thick. The flat turned out perfect with just a slightly crusty bottom. The fat is completely rendered throughout and the bark has a deep wonderful smoke flavor. After it cools down a bit in the fridge I'll probably bag half of it for freezing. That's going to be some good eating for $1.67/pound.
I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ.
A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer.
If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT lycos DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW
I also have a separate bass fishing blog.