First off, I have to thank the folks on this site for the information and recipes that have helped me develop the ability to BBQ great food. I have been good at "grilling" for a long time, but my first attempts at BBQ were bad. It was called a "smoker" so that is what I thought it should be doing. My first ribs were black and bitter. Thanks to the posts on here I learned a ton. THANK YOU too all that helped. Soooo, enough with the brown nosing and on with the pics. Brisket today is pure practice. Wanting to get a flavor and timing set for competition. The moink balls were a spur of the moment "hey, the smoker is going, lets try them". I used my standard rub in the burger and on the top as well as in the sauce. I made the sauce thick and with a lot of honey. Sweet goes well with these. For the brisket I am trying something new. I have not injected yet and have not been as happy as with the rest of my Q. So I rendered some of the trimmed fat and cooked it into my injection (icing it down before injecting).The majority of the fat solidified of course but I feel it added some flavor. We will know the outcome shortly as the meat is resting right now.
smaller brisket around 8.5 lbs.
trimmed
rubbed down after injection and marinading for 4hrs
on the smoker
time for a beverage, Sam Adams and pina colada (for the wife)
moinks prepped and ready
ready for sauce
almost ready
time for some guacamole and chips
I will post pics of the brisket sliced after a bit.
