It was one of those “Mondays” so needed a little comfort food…… in reality as I was looking in the fridge I noticed the vac pack had got poked and had air in them…… well they weren’t going to last till the weekend so in the smoker they went…..
I didn’t get any in progress shots as was in a rush but used my new brisket/chuck approach….. ran them at 265 for 5 1/2 hours….. when the INT was at 198 I tested and still too firm so ran them to INT of 203 and jello……. Then they got wrapped and in the house oven @170 till dinner time at 7 (2 hour rest at temp). They were dressed with some roots and buttered rice with a soy glaze that was a combination of soy, coke, raw sugar, butter,and my Asian rub then slightly thickened.
Not to bad for a Monday rush meal……
The slice…..nothing but happy Monday dreams!
I diamond scored them and dusted with my Asian rub……
The full “plate”…….
This is a pure “plate” money!
I ran these on the bottom rack of the RT 1250 and had to at a pic of the underside…..I chewed on this…..yum!
PS I’m skipping breakfast and lunch tomorrow…..
I didn’t get any in progress shots as was in a rush but used my new brisket/chuck approach….. ran them at 265 for 5 1/2 hours….. when the INT was at 198 I tested and still too firm so ran them to INT of 203 and jello……. Then they got wrapped and in the house oven @170 till dinner time at 7 (2 hour rest at temp). They were dressed with some roots and buttered rice with a soy glaze that was a combination of soy, coke, raw sugar, butter,and my Asian rub then slightly thickened.
Not to bad for a Monday rush meal……
The slice…..nothing but happy Monday dreams!
I diamond scored them and dusted with my Asian rub……
The full “plate”…….
This is a pure “plate” money!
I ran these on the bottom rack of the RT 1250 and had to at a pic of the underside…..I chewed on this…..yum!
PS I’m skipping breakfast and lunch tomorrow…..