Pre-Memorial Day Brisket (and other stuff)
After all my talking about how easy a brisket was to smoke I thought I better put my money where my mouth is.
All the Briskets were huge, so I had the butcher bring out a grocery basket full of briskets and found one more to my liking.
Put a few Chicken Leg Quarters in some Brine for tomorrow
5:30 – Fired up my smoker, Pulled Brisket out of the fridge.
Hey I felt a little hankering for something different, so I decided to take a walk on the wild side, instead of my usual Salt and Pepper I went all out “SPOG”
6:00 AM – Brisket on, Smoker at 225°
7:45 AM – added another split
8:30 AM – Started prepping the Beans
9:00 AM – Beans on, Brisket looking good
12:00 PM – Pulled Beans and Wrapped Brisket, added another split
2:00 PM – Added another split
3:00 PM – Put on Leg Quarters and Boudin added another split to bump temp to 275° - 285°
5:30 PM – Pulled Brisket, Chicken and Boudin, Everything is resting
The only time I opened the door was to put on or take off something, Just let her cook.
Getting ready to get it cleaned and trimmed up a bit
A little SPOG and waiting for the smoker
Might as well get some Beans going
Put the Beans on at 9:00 AM
Pulled Brisket at 12:00 to wrap in Butcher Paper
Leg Quarters all seasoned and ready to go
Brisket Off and starting to rest
Chicken and Boudin
Another pic before wrapping and resting
And starting to slice it up
See --- Nothing to it Give it a try