I'm experimenting with rub recipes...
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0031.jpg)
So you decided against the Pork butt. I got some chicken wings marinading in crystal sauce and adobo.
Quote from: SnellySmokesEm on November 13, 2010, 04:52:10 PM
So you decided against the Pork butt. I got some chicken wings marinading in crystal sauce and adobo.
I had a change of guests and they requested brisket.
Nice!!
Brisket has become my favorite over the last few weeks.
Good choice!
Titans vs Dolphins
My prediction: Dolphins' 27-24
Enjoy!
Are you doing fat side down?
So what's the rub?
Looks like fat side down. Guess I need to try that once so I know the difference.
Fat down.
This morning:
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0032.jpg)
Looking good! You're Salt Lick addition adds a nice color..
Looks good as always Randy. Have fun at the Phins game!
Quote from: squirtthecat on November 14, 2010, 04:46:03 AM
Looking good! You're Salt Lick addition adds a nice color..
It has also augmented the aroma.
I can't wait to tear in that in an hour or two. We roll for the stadium @ 0900
Randy, I hope you had a great time watching the Dolphins defeat the Titans 29-17.
Quote from: SouthernSmoked on November 14, 2010, 01:24:40 PM
Randy, I hope you had a great time watching the Dolphins defeat the Titans 29-17.
I did.
Here are the finished pics:
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0035.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0034.jpg)
Dang look at that smoke ring... Awesome! !
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Nice brisket Randy!!
Quote from: DTAggie on November 13, 2010, 07:07:16 PM
Looks like fat side down. Guess I need to try that once so I know the difference.
After doing several briskets and testing the various Fat up / down theories, here is my take.
Fat up - while this does seem to "self baste" the meat, I prefer:
Fat down - The fat acts like a heat shield, so you don't get a crunchy (dry overcooked) layer on the bottom of the brisket. Think space shuttle, the fat cap "takes the heat for the team"
Nice bark!
Beautiful!
What did you slice it with??
Just curious.
Quote from: ronbeaux on November 14, 2010, 05:06:41 PM
Beautiful!
What did you slice it with??
Just curious.
The Santoku that came with my Cabelas set. My slicing knife was MIA this morning.
I thought I saw the back and forth marks from a non slicer. Cool.
My slicer tends to wander off as well!
Very nice
Beautiful brisket Randy. Nice win yesterday but costly in the QB department huh? For BOTH teams.
Looks great Randy! Looks like we both had a good time yesterday and both our teams won.
Brisket looks great!
Congrats on Dolphins win!
I am with Randy on the fat towards the heat. In most smoker or grill situations that means fat down. I believe the idea of self basting from the fat is overdone. Most of what I've seen is just running off. In an oven in an open roasting pan or on a sheet pan the heat comes down from above. In that case I like it fat side up for the same reason.
Interesting information about the fat.
Next time I do a brisket I will try fat down.
Thanks for the info.