I bought a couple of these roasts when I saw them. Never had this cut before, and it was real cheap. Thawed one out, brined it overnight in the fridge, then injected it with a bit of Tony C’s butter/jalapeño marinade. Here is what I started with.
I wanted it to be a more round uniform shape...
Hey Ya'll... Just looking for your thoughts on my last brisket cook. I trimmed the fat off, cooked it down, then injected the flat with that fat. The full video of the whole cook is listed below:
Let me know your thoughts on this technique, please. It really was a fun cook!
Well I have really been liking the wood fired flavor that I have been getting with the Lang!
However I wanted to smoke 9 chicken wings for dinner last night.
Firing up the Lang for 9 wings seemed really dumb.
So I thought, I wonder if I can run the WSM on just wood.
So here goes the...
I have been dying to smoke some ribs on the Lang. This is my second time using it.
I went to the store a few days ago & was looking for BB's, but they didn't have any that looked to good.
I found a rack of ST. L's and they looked pretty good, so I bought them.
I injected them with some Creole...