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Briskit, Canadian Bacon, Dudestrami....Q'View

post #1 of 5
Thread Starter 
Gonna test the 30" MES this weekend. Gonna make a feast for the 2nd race of the year. Here is a shot of everything that needs to fit in the smoker...



I did a test fit and it will all work well.

Here is the briskit info (beef forum). It is a Choice Angus briskit from IBP/Tyson - actually the Dakota City plant (I spent some time in the meat business and can decypher Est. #'s) I almost hate to inject it but I haven't done that so what the heck... Here is a shot of it injected with beef broth, rub, worchestire sauce and a dash of garlic powder:



Nice Marbling!

I applied my new favorite rub: JB's Fat Boy Premium All Purpose Rub:





Nighty Night...

post #2 of 5
Now you are ready to go with that rub we love it here to. Next time you do a butt or some ribs if you can get the Gates rub it's really good too and pork. I got both of them from "The Dude" in an exchange.
post #3 of 5
Thread Starter 

Gates?

Is that the Kansas City Gates who has all the restaurants?
post #4 of 5
OH man that looks great. Can't wait to see the finished product.
post #5 of 5
Thread Starter 

BRRrrrrrrrrr!

Canadian Bacon and 'strami into the polar plunge. I added a hunk of potato to the bath to help with salt removal. Will soak for 2-3 hours changing water regularly and do a fry test at the 2 hour mark.

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