Having a brand new MES at the house has had me going crazy wanting to smoke some flesh. So I got the brisket out of the freezer from the half beef we ordered and I've got it in there. I also threw in a tiny tri-tip from the same beef order just to see how that goes. I did a really simple rub, coated with mustard, then kosher salt, black pepper, and montreal steak. Then on the rack with some cherry and some Jack Daniels oak whiskey barrel chips (all that was left at the store and I was short on time).
In the drip pan I did an off the cuff mixture of apple cider vinegar, bourbon, ginger ale, and onion and garlic.
The smell coming from the vent is incredible, the plateau is killing me. But I'm resisting the urge to open the door until we're up to temp and ready to rest. I will, of course, post q-view when she comes out of the box.
In the drip pan I did an off the cuff mixture of apple cider vinegar, bourbon, ginger ale, and onion and garlic.
The smell coming from the vent is incredible, the plateau is killing me. But I'm resisting the urge to open the door until we're up to temp and ready to rest. I will, of course, post q-view when she comes out of the box.
