I used 2 cup cider vinegar A cup of ketchup A cup of spicy brown mustard A cup of brown sugar Little black pepper Little Chile powder Little onion powder Little garlic Heat up in sauce pan til it bubbles a little around the edges, and make changes from here...this is just basic add water or beer if it's too thick ,sometimes I like mine In a squirt bottle so it needs to be thin
Cubin up some of the point with the homade sauce back in the smoker for awhile...this is live from the compound,not yesterday
My burnt end are a little,more tender than I like but I'm gonna roll with it...cause i dont have a choice..i would rather have them a little firmer...but itll be good eatin anyway
Sunday, st louis and babybacks. Sorry I wish I took a finished picture but I had just had an all day garage sale that day and the day before, warm day too. Smoked with a blend of hickory, apple and maybe plum. Hard to remember but it was worth it. Homemade Bbq sauce too. I don’t stick to a recipe at all Nor do I make the same thing twice but I follow a bit of rule of thumbs.
I use to be a bit firmer too and at this age I dont seem to have a choice either Well, maybe give up good cooken but that ant happening any time soon
13 lb. Brisket went on the Traeger at 0100 hrs @ 225 degrees. We then wrapped it in red butcher paper put in the temp probe and upped the temp to 250 degrees for the final cook.
Well lunch is served, the second the temp hit 200 I wrapped the brisket and paper in a towel and placed it in an dry ice chest for 2.5 hours. It tastes very good.
