So, I had a lot of time off work for the holiday and had the urge to smoke some meat. I was at Wal-Mart doing some Christmas shopping and thought I would take a gander down the meat isle. I've never bought anything from there and certainly didn't plan on it, but thought I would at least take a look so see if something was calling my name.
Well, it wasn't this guy! I had no idea that anyone sold whole hog heads. What do people do with these things?
I did find these two pieces labeled "brisket" that did strike my curiosity. I should have snapped a pic of the label, but I think they were about 4-5 lbs a piece. Are these the points? or small flats? I don't have a lot of experience with brisket (only cooked one), so I need some help identifying what I just ate. Here they are slathered with mustard and rubbed. I injected them the night before with beef broth, onion powder, garlic powder, tabasco, and Newcastle beer.
I had some spares that I bought earlier in the week from the grocery store that tagged along for the party. I cut them down, gave a light coat of mustard, and rubbed the night before. I used a rub recipe from a friend who does comps and has won some notable awards using this rub. I'll post the recipe at the end.
Here is the loot just before a mop of Wicker's baste/marinade.
I did a 3 - 1.5 -.5 on the ribs at around 240-250 using lump, pecan, and hickory. I started the beef fat down, flipped after 2 hours, and flipped again after 2 more. Here is a shot just after the ribs came out of the foil for there last leg of the race.
Here are the ribs cut up. My Blackberry takes aweful pictures in florescent light. You can't really see the smoke ring on these, but it was there, and these ribs were fantastic. Not fall apart, but easily pulled of the bone clean.
Here are some pics of the brisket. You can see the smoke ring on these. This meat was as tender as butter and tasted unbelieveable. I was running out of time and had to go to a party, so I pulled these around 150*, foiled, and put into a 225 oven to finish. The went to about 200*. I let rest in the oven about 30 minutes before slicing. This will be done again soon, definitely a new favorite.
Thanks for checking out my Qview! I also did a turkey this week. It turned out great, but nothing to brag about around here.
The rub recipe I promised...this makes a decent sized batch:
3 cups brown sugar
1 cup sugar in the raw
2 cups paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup granulated garlic
1/4 cup onion powder
1/4 cup deyh orange peel
1/4 cup cumin
Well, it wasn't this guy! I had no idea that anyone sold whole hog heads. What do people do with these things?
I did find these two pieces labeled "brisket" that did strike my curiosity. I should have snapped a pic of the label, but I think they were about 4-5 lbs a piece. Are these the points? or small flats? I don't have a lot of experience with brisket (only cooked one), so I need some help identifying what I just ate. Here they are slathered with mustard and rubbed. I injected them the night before with beef broth, onion powder, garlic powder, tabasco, and Newcastle beer.
I had some spares that I bought earlier in the week from the grocery store that tagged along for the party. I cut them down, gave a light coat of mustard, and rubbed the night before. I used a rub recipe from a friend who does comps and has won some notable awards using this rub. I'll post the recipe at the end.
Here is the loot just before a mop of Wicker's baste/marinade.
I did a 3 - 1.5 -.5 on the ribs at around 240-250 using lump, pecan, and hickory. I started the beef fat down, flipped after 2 hours, and flipped again after 2 more. Here is a shot just after the ribs came out of the foil for there last leg of the race.
Here are the ribs cut up. My Blackberry takes aweful pictures in florescent light. You can't really see the smoke ring on these, but it was there, and these ribs were fantastic. Not fall apart, but easily pulled of the bone clean.
Here are some pics of the brisket. You can see the smoke ring on these. This meat was as tender as butter and tasted unbelieveable. I was running out of time and had to go to a party, so I pulled these around 150*, foiled, and put into a 225 oven to finish. The went to about 200*. I let rest in the oven about 30 minutes before slicing. This will be done again soon, definitely a new favorite.
Thanks for checking out my Qview! I also did a turkey this week. It turned out great, but nothing to brag about around here.
The rub recipe I promised...this makes a decent sized batch:
3 cups brown sugar
1 cup sugar in the raw
2 cups paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup granulated garlic
1/4 cup onion powder
1/4 cup deyh orange peel
1/4 cup cumin
