Started the day with seasoning the new BS SS. After the ritual was completed, got down to business.
Got to try the different flavors, so using a mix of mesquite and Hickory for my first smoke.
3 lb brisket with mustard, pepper,cajun chili spice and another New Orleans spice without salt that was applied to the meat last night. After 3 hours, I moved it to the top and put in 3 racks of meaty ribs, after sitting in a spicy sugar sauce I threw together. I suspect I won't be trying any samples until about 10 tonight, but who wants to wait for the weekend?
Hope it is ready then, as I would like to try the grub tonight. I have to get up at 4 a.m. for work, but one has to have their priorities, and my first smoke is #1 tonight.
I have had one of the dual proble remote read thermometers for years. Found the sending unit, but can't remember where I left the waistbelt unit to read remotely. Plan to rotate the ribs every hour from the bottom to the top. I barded the ribs with Bacon, and think I will move the brisket down to the 2nd position and then the bacon drippings can make the brisket a little more moist. Beer is cold and ready....might just have to have one or two before late dinner!
Bill
I love the sound of deadlines as they whoosh by!
