Since I was firing up the WSM to smoke a brisket for a dinner party tonight I decided to smoke some CSR's to be used later in the week for dinners.
The brine is super simple: buttermilk, and Tony Chacharo's Creole seasoning. Just add Tony C's to taste.
CSR's into the bath for an overnight soak.
Next day around 8:00 AM tossed them onto the top rack.... brisket is on the bottom rack all foiled up, so the drippings aren't a problem. Getting hit with with some mesquite smoke.
More to follow.....