Briskit, Canadian Bacon, Dudestrami....Q'View

Discussion in 'Beef' started by thirt8spl, Feb 19, 2010.

  1. thirt8spl

    thirt8spl Fire Starter

    Gonna test the 30" MES this weekend. Gonna make a feast for the 2nd race of the year. Here is a shot of everything that needs to fit in the smoker...



    I did a test fit and it will all work well.

    Here is the briskit info (beef forum). It is a Choice Angus briskit from IBP/Tyson - actually the Dakota City plant (I spent some time in the meat business and can decypher Est. #'s) I almost hate to inject it but I haven't done that so what the heck... Here is a shot of it injected with beef broth, rub, worchestire sauce and a dash of garlic powder:



    Nice Marbling!

    I applied my new favorite rub: JB's Fat Boy Premium All Purpose Rub:





    Nighty Night...
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now you are ready to go with that rub we love it here to. Next time you do a butt or some ribs if you can get the Gates rub it's really good too and pork. I got both of them from "The Dude" in an exchange.
     
  3. thirt8spl

    thirt8spl Fire Starter

    Is that the Kansas City Gates who has all the restaurants?
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    OH man that looks great. Can't wait to see the finished product.
     
  5. thirt8spl

    thirt8spl Fire Starter

    Canadian Bacon and 'strami into the polar plunge. I added a hunk of potato to the bath to help with salt removal. Will soak for 2-3 hours changing water regularly and do a fry test at the 2 hour mark.
     

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