Rubbed it down with the kitchen sink yesterday. Some white oak smoke - smells wonderful. The mop sauce - rub from the pan, apple cider vinegar, and 1/2 bottle of beer - gives me a reason to drink the other half before 11am More pictures to come should be a ~5hr smoke
Holding around 230, it dips and spikes a bit on reloads, shouldn't hurt anything. Had a thunderstorm come through and cool it down abit ~45mins ago Meat just hit 172, this one might be a bit longer. You can not rush greatness
The longer the better in my book. I'll be smoking plenty of meat tomorrow for my GF's Bday. Don't forget the after pics.
These thunderstorms are killing me. Found an umbrella in the garage cleanout today - it's keeping water out of the stack anyways
gave up and threw it in the oven wrapped in foil it was close to the 185 hold temperature anyways. For those that have never cooked one @185 the meat will not change in temperature for quite a while, the inside juices are steaming out breaking down the internal fibers in the meat. I usually wrap at that temp because all you are doing is drying the meat out, so grill is not necessary - especially with over an inch of rain in last 1/2hr
So as I'm pigging out - ya'll can drool a bit - melts in my mouth good remove and let stand @203-205.
Kitchen Sink Rub: 1/4cp brown sugar 2TB Salt 2 TB dried onion coarse stuff 2 TB dried garlic coarse stuff 1 TB black pepper 1TB chili powder 1TB Paprika 1 TB cumin 1 TB red pepper flakes 1 tsp cayenne - reduce or eliminate for less heat Anything that falls off the meat left on the pan goes in the mop bowl and I add some more red pepper flakes, dried garlic and onion with apple cider vinegar & beer equal parts
Forgot up above in the rub recipe. Coat the meat with mustard yellow or spicy brown, I like a little mixture of both. It helps the rub stick better And cook fat cap down
O.....M.....G.... THAT LOOKS DELICIOUS. My mouth is watered up looking at the pics, I can smell that from here! White oak is a good choice for a long bath in smoke for red meat, doesn't overpower it and has a very soft, old fashioned flavor. Love it buddy......awesome! BTW I copied your recipe. I WILL be trying it soon.
good to see you found the greatest place on the web bud Your brisket looks phenomenal - keep that in the flavor memory bank Welcome aboard - everyone loves the smokehouse & pics