cooked for 2.75hrs @ 275° foiled....pull bones out gently BIG end first...then i stuck it in the fridge for a little and then put back on pit with sauce...assemble sammich 3 hrs cook time would work for most purposes... this was a small rack.
Looks good skeeter. How much chipotle do you use? Kinda all up to taste I magine. I like a little heat once in a while.
Not too much....just a few shakes...came out just right with the sweet up front and a little heat on the back
I once ordered the Texas-style beef brisket with red oak from a customer who buys smoker wood for his business. The second time around, I told him to do it with sugar maple instead. It was ten times better! They were for parties and o go along with it, I made fajita-style peppers, farlic lime cilantro mayo (with mustard powder, cumin and habanero hot sauce, chipotle mayo and had different kinds of break, along with saurjraut, horseradish, mustard, steak sauce, hickory bbq sauce. The first brisket, there was leftovers. The second one with the maple, killed...20 lb brisket, not more that 16 people both times. Enough said
Apple smoked wings with buffalo seasoning, honey balsamic brussels, hickory smoked steak, potato cheese perogies with sauteed red onions, garlic, sour cream, smoke cheddar, hickory bbq sauce, Japanese yams (with nothing on them!)
I was going to show the meatloaf I made for the wife today and I but I didnt want any hurt feelings..
those are ticks in the rice....took me a long time to collect them...half a rib sammich...crusted pork loin filet
todays cook was sweet and spicy crackers and i cut up some of the candied bacon...cooked with hickory
