In honor of National Brisket Day, I prepared two whole briskets in the AmeriQue 66. A fresh batch of iQUE BBQ sauce is simmering on the stove. Lunch as soon as the crowd arrives.
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Turned out pretty tasty; I pushed to final temp of 199 before FTC; I should have stopped at 195. This was an injected brisket and rubbed with TexasBBQRub.com Old No. 2 Brisket Rub. The crowd enjoyed and consumed.
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Looks very good. I like my bark like that.
Smoked a 5 pound flat yesterday. For the first time, I decided to foil it once it hit 165. I let it cook until it hit 200. Sliced and served. Of course, there was no bark. But it was the best tasting brisket to come out of my smoker yet. I used the Plowboys rub overnight and Savory Sausa steak sauce as added moisture when I foiled it.
I think 2 things contribited most to this success. The foiling and taking it to 200. And the fine rubs and sauces I received from the exchange...Cheers to the Veterans!
I think 2 things contribited most to this success. The foiling and taking it to 200. And the fine rubs and sauces I received from the exchange...Cheers to the Veterans!
Nice!
If I can slow myself down I plan on doing at least 1 brisket this weekend
If I can slow myself down I plan on doing at least 1 brisket this weekend
National Brisket Day?
How come I wasn't invited to be the Grand marshall at the National Brisket Festival Parade?
NBD? Never heard of it, what day was it?
How come I wasn't invited to be the Grand marshall at the National Brisket Festival Parade?
NBD? Never heard of it, what day was it?
May 28.I figured the Hallmark stores would have cards out.
Last night on Diners,Dives,Guy had the rerun of Smokin' Guns' restaurant and our own drbbq in the kitchen.
Made me hungry just watching.
Last night on Diners,Dives,Guy had the rerun of Smokin' Guns' restaurant and our own drbbq in the kitchen.
Made me hungry just watching.