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.
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.
Last up, some store bought fatties, smoked.
And the new serving dish:
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.
Last up, some store bought fatties, smoked.
And the new serving dish:
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