Damn brother, that looks absolutely delicious! Job well done (so long as the steak wasn't!).Quote:
Originally Posted by 3beansalad
I smoked some ribs about a month and a half ago (3-2-1 method). Cherry wood is the perfect choice for those ribs. Enjoy brother - it's hard to beat a well smoked rib!Quote:
Originally Posted by eddiememphis
I bought a whole beef brisket @ Sams Club this week. Applied a rub and refrigerated it yesterday. I recently found out neither my wife nor my daughter enjoy smoked meats (I'm working to get them mental health checks now) so I cut the brisket in a 60/40 ratio. the 60% went on the charcoal drop-box smoker (Maple, Apply and Mesquite, with a chuck of Hickory thrown in during the smoking process) @ 0100 this morning and the 40% is wrapped in foil and in the oven now. Both should be ready by 5:30 this evening for dinner.
I also bought a Pkg of boneless/skinless chicken breasts and a pkg of thighs. These all got about 12 hours in brine. The breasts were them pounded flat, each half cut into 2 pieces and placed in a marinade (we call it "Kris' Chicken" - you can find the recipe in the site recipe thread); these got grilled. As for the thighs, I applied the same rub I used on the brisket and 6 of them went on the smoker while 4 more were just grilled.
All of the chicken is done and in about 30-45 minutes I'll pull the brisket off the smoker and out of the oven and let them "rest".
I also threw 2 large Sam's Club All Beef and 4 bun-length Ball Park hotdogs on the grill for the minions (not sure which they'd prefer I I cooked up both types.
Meat-fest for the family dinner tonight. I'm so tired from staying up all night (it sure isn't like it was when I was younger) so I'm concerned I won't enjoy it as much as I'd like too - but the family should sure be appreciative of my efforts.
ETA: Not all of it, just what I put on the table to serve it up. Even the minions wanted to try the brisket (both smoked & un-smoked). They loved the smoked brisket.
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