I snuck some pics as I was wrapping the brisket and putting it in the cooler;
Smoked brisket 8 hrs at 225. Smoked by me and Joseph Miller. :D
Had to slice a little taste to check the smoke ring :oops:
Wrapped it and stuck it in the cooler at 2:30 CT and plan to take it out and slice it for my wife to take to my son at Louisiana Tech at 4:30. He called home and found out I was smoking and begged his mom into bringing him some food. :D
That's as good a recomendation as I could ask for. 8)
Hey Cajun, Everything looks GREAT! I'm back from Vacation <actually one day left> I can just smell the chicken and brisket. We smoked some ribs lastnight and a few Jalipino's and Habinero's for later use. I didn't take any pics this time. Do you serve your brisket with a sauce or straight up? I need to do some shopping soon. The only problem I have here is that my wife won't eat anything that isn't all natural and we pay through the nose for it. I been looking for a good meat supplier for the 3 major food groups "Beef, Pork and Chicken" .. I think I am close to finding one but I have to buy a freezer first.
Sorry I didn't catch your post yesterday. I served the brisket and the chicken with the sauce on the side. Here's the recipe for a new sauce I've been working on for my wife. She's is diabetic and we have to be careful of her sugar/carbs. This one is real good and low carb;
Rodger's kick as$ diabetic BBQ sauce,
1 C Catsup (Carb Option brand)
3/4 C water
1/2 C apple cider vinegar
2 TBSP Canola Oil (or evoo)
3 oz (1/2 small bottle) Louisiana hot sauce
4TBSP Splenda brown sugar
1 TBSP Red Pepper (cayenne)
1TBSP Chili powder
1 tsp Black Pepper
1 tsp dry mustard
1 tsp onion powder
1/2 tsp white pepper
1/4 tsp garlic powder
Mix first 5 ingredients together and then add dry ingredients. Stir well and then bring to boil and remove from heat. Cool down, bottle and enjoy.
Looks like you had a real good old smoking time...everything looks good..the drool factor is there...but I'll have to be careful...setting up MAMA's new laptop now, for vacation next week...don't think she would understand..
Looks like this jury duty thing is catching.. did my time two weeks ago..
I like the way you have those chickens hanging in the smoker...
Hey Cajun Dude, Montreal was great, good music <blues> and beer. I'm going to try your recipe I'm "Borderline Diabetic" so I have to watch the sugar intake also. I use a substitute called "Xylitol" expensive stuff, But I'm worth it. <laugh> I always serve sauce on the side as well. How's the humidity down there? We were in LA in March 3 years ago and it just started to get humid. Any way we drove up to Canada and back no problem as far as accidents. We were home for 2 days and "WHAM" rearended, bent the frame of the car and we both got a case of whiplash. I got to go for a bit.. talk with ya soon