This is his last weekend off before his job takes over. So, he wanted to invite our local family/friends for a nice smoked brisket, and since they're going to (supposedly) be here around noon, he wanted it done by then.
Seeing as how I work nights, and I'm up til 6-7am no problem, he asked me to tend to the brisket until then.
Well, his instructions mean his brisket hit its goal an hour ago. And now I've got a smoker full of wood and nothing to smoke. So I grabbed the pork ribs he'd defrosted yesterday and tried an experiment (which I'm sure will be regrettable, but we'll see?)
There's a healthy pecan log in there, and the temp dropped down to 200°F with me opening it up. I put the 2 racks in, generously covered them with some spice mix that the hubby made (it smells good for a BBQ, though I'm not sure what it is to be honest), and dribbled the remaining half quart of apricot reserves the mother-in-law sent us years ago. (We just opened it a few months back... just to clarify!)
So basically, I have a nice brisket sitting in my cooler, and I'm gonna either wreck or rock two racks of ribs. (Alliteration!) I didn't take the membrane off the back, and as I said, they didn't soak/marinate/anything until I put them on. I just wanted to document this somewhere that someone may be able to benefit, even if it's just me.
Was going to stick in some boneless/skinless chicken breasts from Costco as well, but only before I realised there were 2 racks in the fridge instead of just the one.
Seeing as how I work nights, and I'm up til 6-7am no problem, he asked me to tend to the brisket until then.
Well, his instructions mean his brisket hit its goal an hour ago. And now I've got a smoker full of wood and nothing to smoke. So I grabbed the pork ribs he'd defrosted yesterday and tried an experiment (which I'm sure will be regrettable, but we'll see?)
There's a healthy pecan log in there, and the temp dropped down to 200°F with me opening it up. I put the 2 racks in, generously covered them with some spice mix that the hubby made (it smells good for a BBQ, though I'm not sure what it is to be honest), and dribbled the remaining half quart of apricot reserves the mother-in-law sent us years ago. (We just opened it a few months back... just to clarify!)
So basically, I have a nice brisket sitting in my cooler, and I'm gonna either wreck or rock two racks of ribs. (Alliteration!) I didn't take the membrane off the back, and as I said, they didn't soak/marinate/anything until I put them on. I just wanted to document this somewhere that someone may be able to benefit, even if it's just me.
Was going to stick in some boneless/skinless chicken breasts from Costco as well, but only before I realised there were 2 racks in the fridge instead of just the one.
