Purchased my smoker just over a week ago and so far have experimented with pork spare ribs and pork roast, now time to try a litle beef.
The cut of brisket I can get here in Western Australia is slightly different to that of my brothers in the US and also has the ribs, I
assume similar to Country ribs?
I have lightly basted it with mustard and Worcestershire sauce and used a simple rub of brown sugar, salt, pepper and paprika.
Today I will be using mangrove wood charcoal with a few chunks of hickory for the smoke. I'm just warming up the grille and let you know of the progress throughout the day.
The cut of brisket I can get here in Western Australia is slightly different to that of my brothers in the US and also has the ribs, I
assume similar to Country ribs?
I have lightly basted it with mustard and Worcestershire sauce and used a simple rub of brown sugar, salt, pepper and paprika.
Today I will be using mangrove wood charcoal with a few chunks of hickory for the smoke. I'm just warming up the grille and let you know of the progress throughout the day.
