I was at Freds Music And BBQ today. Got some of his Tasty Licks rub for briskit.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5551.jpg)
Got the briskit rubbed with the Tasty Licks. In the fridge until Wed.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5554.jpg)
Save the briskit fat if you trim some, comes in handy for a grind in ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5552.jpg)
nepas
Well, there's another rub I've never heard of. I think we're a bit alike in that experimenting on friends and family is fun. However, I do try to stay more conservative at major holidays.
So, what's in that stuff? Please don't tell me the first ingredient is salt.
BTW, nice looking brisket. I'm doing rib roast for Christmas Day.
How'd you make out with the snow? I ended up with about 6 inches here. 50-60 miles east, they had 20-24 inches. Today is winter solstice so the days start getting longer. That means things get better from here, right?
Please post your final pics. I'd love to see how it comes out.
Quote from: ArnieM on December 21, 2009, 09:11:55 PM
Well, there's another rub I've never heard of. I think we're a bit alike in that experimenting on friends and family is fun. However, I do try to stay more conservative at major holidays.
So, what's in that stuff? Please don't tell me the first ingredient is salt.
BTW, nice looking brisket. I'm doing rib roast for Christmas Day.
How'd you make out with the snow? I ended up with about 6 inches here. 50-60 miles east, they had 20-24 inches. Today is winter solstice so the days start getting longer. That means things get better from here, right?
Please post your final pics. I'd love to see how it comes out.
The rub is Freds own house rub.
Looks good and keeping the trimmings is a great idea.
Since the Lil'Tex needs the hot rod replaced and both the Bradleys are going, I had to break out the BDS. BIG DRUM SMOKER
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5576.jpg)
Charcoal ready to light. This is 8 pounds and will burn for 8 to 10 hours.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5577.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5580.jpg)
Smoking with 5 chunks of hickory in there ;D IT temp is 244*
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5581.jpg)
nepas
Got about another 1.5 hours yet ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5590.jpg)
Wow, that look pretty cool ... & tastey too ! Where exactly do you place the wood ? Is it soaked, or dry ?
Quote from: outdoorsfellar on December 24, 2009, 10:15:54 AM
Wow, that look pretty cool ... & tastey too ! Where exaclty do you place the wood ? Is it soaked, or dry ?
Yeah i soak the chunks for a few hours before. Then drop em right on the coals.
NePas
Nice looking "Old School" brisket.
Good luck and looks like you are having a barrel of fun,
Pachanga