I've been taking full advantage of this nice spring weather & smoking the hell out of anything and everything. This weekend some friends & I smoked a brisket, a beer can chicken, some deer sausage & some corn.
The brisket was hit with a simple dry rub of ancho chile, kosher salt, black pepper, garlic powder, "hot" new mexico green chile powder, and a pinch of cumin. Mop was 3 parts apple juice 1 part cooking oil applied with spray bottle every 45 minutes or so.
Chicken got a garlic herb store bought dry rub , some butter & sliced garlic under the skin with a paulaner hefeweizen stuck up its arse. Was fresh out of cheap beer & couldn't buy it before noon (thanks to retarded state liquor laws) so had to bust out the good stuff.
Chicken came off after a couple hours & finished in the oven @ 350 to get the skin nice and crisp. It came out nice and moist, even the breast meat. Unfortunately it was picked clean before I could even pull out my camera.
Brisket was on the smoker @ 225F-240F for about 8 hrs (pulled it at 165F) & then wrapped in foil and finished in the oven @ 225F til it hit 195F. The brisket shed a pretty good bit of juice while it was wrapped up in foil, but even so the meat stayed good & moist.
Wrapped it in towels & set it in the cooler to rest for as long as we could stand it which was about an hour. Finally sliced it up & ate til the itis set in & I could no longer wield a fork.
Check out that smoke ring:
Topped it off with some homemade habanero BBQ sauce....
The brisket was hit with a simple dry rub of ancho chile, kosher salt, black pepper, garlic powder, "hot" new mexico green chile powder, and a pinch of cumin. Mop was 3 parts apple juice 1 part cooking oil applied with spray bottle every 45 minutes or so.
Chicken got a garlic herb store bought dry rub , some butter & sliced garlic under the skin with a paulaner hefeweizen stuck up its arse. Was fresh out of cheap beer & couldn't buy it before noon (thanks to retarded state liquor laws) so had to bust out the good stuff.
Chicken came off after a couple hours & finished in the oven @ 350 to get the skin nice and crisp. It came out nice and moist, even the breast meat. Unfortunately it was picked clean before I could even pull out my camera.
Brisket was on the smoker @ 225F-240F for about 8 hrs (pulled it at 165F) & then wrapped in foil and finished in the oven @ 225F til it hit 195F. The brisket shed a pretty good bit of juice while it was wrapped up in foil, but even so the meat stayed good & moist.
Wrapped it in towels & set it in the cooler to rest for as long as we could stand it which was about an hour. Finally sliced it up & ate til the itis set in & I could no longer wield a fork.
Check out that smoke ring:
Topped it off with some homemade habanero BBQ sauce....
missed the mop.
