The first "all night brisket" is smoking away, salmon in the wings!

[therealfrosty]

Well here goes nothing, I put it in around 7:00 P.M. pacific time going with the dry chamber direct on the rack approach, kept the smoke on it for 6 hours now the waiting game. It hit the "wall" at 160° so between watching Brave-heart and the temp I'm in for a long night.

For the rub:

• 5 tablespoons paprika
• 3 tablespoons salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 1 tablespoon dried parsley
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon hot chili powder

20121230_014418[1].jpg

• therealfrosty
• Dec 30, 2012

I used a 50-50 mix of hickory and mesquite chips and chunks.

picture at 1:45 P.M. (5 hours 45 minuets) temp @ 161°

I also have some teriyaki brined salmon waiting to go in for tomorrow.

20121230_014626[1].jpg

• therealfrosty
• Dec 30, 2012

Recipe for salmon brine:

2 cups teriyaki sauce 
2 cups pineapple juice
2 cups dry white wine
2 cups brown sugar
¼ cup cracked black pepper

-Frosty-

 

[mdboatbum]

Looks awesome!! Can't wait to see the finished product.

 

[diggingdogfarm]

Lookin' good.


~Martin

 

[therealfrosty]

here is the first cut of it, and it turned out juicy and tender. I pulled it out at 205° and let it rest for 45 minuets.

20121230_101719[1].jpg

• therealfrosty
• Dec 30, 2012

 

[driedstick]

Lookin good fellow Idahodian cant wait to see the finished din din Happy new yr