OCOG - MMMmmm… Brisket…. Again
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, WSM
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.
This has been my go-to ball since I started playing golf last year. I had these, and some Top-Flight XL3000 balls. The Dunlops are not a bad ball. They can feel like your hitting rocks if you don’t hit them well, but for how cheap they are, you can lose several dozen in the rough and not feel bad about it.
Hit this driver about a dozen times this afternoon and I think I’ve found my next driver (maybe…). This thing is effing sweet, the only problem is the Fuji shaft seems a little too soft for a stiff, I was hitting left a lot, which is the exact opposite of my normal ball flight. The std Hyper didn’t seem to set up closed like the std X460 did which was 2º closed, I believe (X460 Tour is supposed to set up neutral).