holiday brisket with chicken and little fatties and lots of Q View

Discussion in 'Beef' started by lutznutz, Jul 4, 2010.

  1. lutznutz

    lutznutz Fire Starter

    first up, a 6 lb brisket, injected with lime and rooster sauce, and then barked and rubbed with brown sugar, pepper, chipotle, and cayenne. Smoke time was about 9 hours (I overslept), with another 4 or so in the oven at 190. Unlike my last brisket, a good cut selection and the lime helped to make it tender. It was still a little tough on the back edge, but not too noticeble once it was sliced.

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    Next up, chicken rubbed with olive oil and sprinkled with salt and pepper. We usually don't go crazy with chicken seasoning as the wife likes it plain, and I really don't care as long as I get my skin.

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    Last up, some store bought fatties, smoked.

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    And the new serving dish:

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    Last edited: Jul 4, 2010
  2. The brisket looks great! Where did you get that alligator serving dish?
     
  3. lutznutz

    lutznutz Fire Starter

    Believe it or not, Gatorland's gift shop. I think we got the last one.
     

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