Written by: Lance
Pork is good. Smoked pork is better. I threw ok a 9 on pork shoulder butt last weekend, and it turned out awesome. Bark was thick, peppery, spicy. Meat was tender and flavorful.
I started around 6:30am Saturday and removed it at 8:30pm. I have to say that this time it was much easier for me.
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November 01 2008 | Food |
Written by: Lance
I too recently smoked a brisket on my Weber Smokey Mountain (WSM). It was tasty to say the least. I made few mistakes along the way that I definitely learned from, as I will discuss later when I post about my recent Boston Butt adventures.
I woke up Saturday (5/31/08) morning getting ready to use my WSM for the first time. The night before I prepared my brisket. It was a 12 lb whole brisket that was stored in cyrovac. I trimmed the fat cap down to 1/4-1/8″ or so and cut out a few pockets of fat. Was entertaining for me as I have not trimmed much meat in the past and it seems to be a new form of entertainment for me. After it was nicely trimmed, I applied “Lance’s Rub #1″ to it, which with enough investigation, I am sure is not original, but is in-fact only a slight variation to Andrew’s rub.
Tags: Brisket, Grill, Kingsford, Smoke, Weber, WSMWritten by: Andrew
Welcome to the first installment of “Off the Course, On the Grill” or “OCOG” for short. This weeks column is for a brisket recipe I somewhat concocted from various other recipes scoured from the vast tubes known as the “Internet.” I also added my personal dry rub recipe for those adventurous enough to try something some dude on a golf site created.