B Brook would be honored. But let’s first meet up at Metlife. Why wait next Summer. Be my guest at our tailgate.
I still have it, and to be honest when it comes to inshore fishing, I kinda prefer it..... but after reading all the bitcoin posts, I'd figure I'd do the opposite and buy a floating money hole In regards to the Big green egg type grills... you can often get away with just a small amount of natural charcoal in the bottom. That's going to be a pretty sick set-up out back. nicer than my house ...Looks like the rain is already about to start so we'll see what the day brings
I have been smoking Pork Shoulder (Picnic and Butt) and Ribs for at least a decade and as with anything the Pork I serve now is way better than the early days. This was only my second Brisket ever! Do not see them much around here and the only good butcher shop I knew closed at least five years ago. Wife called me from store and asked if I wanted it, but it turned out to only be the flat and I really enjoy the tip and burnt ends. Kept it real simple with a rub of garlic, salt and pepper and used apple wood. Came out okay, flavor was great but could have been a tad more tender, I smoked to an internal temperature of 195 degrees rested in cooler for 2 hours. Used the crutch and wrapped with some beef broth at about 155 degrees.
I did my first one 2 weeks ago. Prepackaged and preseasoned. It came out ok. Could have come off the heat maybe 30 minutes sooner. Wasn’t quite the flavor I was lookin for. Used mesquite chunks mixed in with cowboy lump charcoal. Alway like to hear what others are doing for seasoning. I feel like that’s the weakest part of my game. My ribs are awesome though.
