Rest assured, you all need not wait long on those pictures I promised, I made sure to bring my memory card to class with me today. I appreciate your patience!
Originally Posted by SmokinAl
Sounds great Moose. We'll be waiting.
So, here's the replay of yesterday's fun:
I drug home my briskies, and they were chosen based on weight, one being 14.33 lbs, and one being 14.3 lbs, close enough, but they were also conveniently super-flexy, not as flexy as my last one:
but darn close.
So, I broke them out, and scored the fat with my pet boning knife:
I do this because I prefer leaving the fat cap on while smoking, I appreciate the extra insulation and self-basting properties of it, but all that good smoke and the spices just gets stranded in the fat, and doesn't reach the meat. I've found that with the scores, the results are comparable in smoke flavor and rub penetration to a trimmed brisket, but the texture and beefy flavor's a little better. I'm willing to compromise, there.
Anywho, after the scoring, I took a page from Bearcarver's book, and rubbed them both down with Worcestershire sauce. I've never tried this method before, but it sounded great, and and I'm a fan of the W-sauce (back when I discovered I was a carnivore, and liked my steak screaming, I would drown well-done meat in w-sauce in order to gulp it down. I'm glad I outgrew that phase!)
So, I couldn't find the thick sauce that Bear usually uses, but I'm sure the results with regular will be comparable.
I then worked in the Kosher salt, and then rubbed in my Southwestern Rub: http://www.smokingmeatforums.com/forum/thread/104939/moose-s-southwestern-rub
Here is one rubbed down:
and sprayed with oil afterwards:
I did the oil because I'm of the camp that believes spices have certain flavors that are soluble (they transfer through) to fats uniquely, and that without some oil between my hunk of cow, and my rub, I may lose out on some of that flavor. I also believe that certain foods have flavors that are soluble uniquely to alcohol, so I make sure there's some good single malt nearby when I dine .
I've also read that oils will impede the flow of smoke into the meat, which I believe is credible, but I'm sure that what little oil is on the surface of this thing will either rub off onto the packaging while it's resting in the dungeon, or will permeate the meat across the fatty tissues of the brisket, and that surface fats will be survivable by the time it's smoke time.
speaking of packaging:
Here it is, bound, gagged, and ready for the dungeon!
and here are both briskies in the said dungeon (the deepest, and coldest part of my fridge)
Thanks for reading, and I will post up the results (or do my best to remember to) in a few days when they hit the heat.
Have a good one everybody!