I was planning on a nice quiet 4th of July at home having a few refreshing brews while tending the pit. However a co-worker is leaving and a last second going away was set. Since I was already planning on doing a brisket, I got nominated to provide the main course. Picked up a 13.5 lb packer and rubbed it down w/ kosher salt, course black pepper, garlic and onion powder and chili powder and put it to bed for the night. I'll be smoking it w/ oak between 250-275.
Here it is all trimmed up. Got a little heavy handed w/ a few of the cuts on the fat cap, the new knives I bought are extremely sharp!
Here it is all rubbed up waiting to take a nap
Finally I decided to do some beans. Had a few cans of Bush's original beans, but no bacon! No worries, threw in some leftover rub I had, put in a little more brown sugar and sauteed some onions, red and yellow peppers. They've got some pretty good flavor that will only be enhanced by smoke.
Here it is all trimmed up. Got a little heavy handed w/ a few of the cuts on the fat cap, the new knives I bought are extremely sharp!
Here it is all rubbed up waiting to take a nap
Finally I decided to do some beans. Had a few cans of Bush's original beans, but no bacon! No worries, threw in some leftover rub I had, put in a little more brown sugar and sauteed some onions, red and yellow peppers. They've got some pretty good flavor that will only be enhanced by smoke.