Weekend Q mission

[JC in GB]

Hey all,

Just got my meat for some weekend Q for the Packer Game.

3 nice racks of St. Louis Style Ribs

7.5 lb brisket flat (looks like a real beauty!)

I have already decided that I am going to use the 3-2-1 method and Jeff's rub/sauce for the ribs.

I am still quite undecided about how to prep and season the brisket. Any suggestions?

I really like the Steven Raichlen Smokelahoma brisket recipe but want to expand and not sure if I should go Texas or what....

One last thing, I really like the flavor of Bourbon in my BBQ, any ideas of how to sneak that Bourbon flavor into the ribs or brisket is appreciated.

Any hints as to your favorite preparation will be considered for this weekend Q....

JC in GB

 

[TomKnollRFV]

Could try to do an injection with Bourbon? Otherwise I'd say make your own sauce incorporating it. That would be easily applied to the ribs..

 

[Jeff Wright]

Don't know if this might work?

http://www.kentuckybarrels.com/wood-chunks.html

 

[Jeff Wright]

I might think that the alcohol might burn off pretty quick before benefit if used directly as injection, or even in sauce. Not real sure how a lower temp might help. Sure would hate to waste good bourbon!!

 

[TomKnollRFV]

I might think that the alcohol might burn off pretty quick before benefit if used directly as injection, or even in sauce. Not real sure how a lower temp might help. Sure would hate to waste good bourbon!!

The actual alcohol will, but the flavour doesn't.

 

[smokerjim]

the alcohol will burn off but you still get the bourbon flavor , you'll never know the difference .

 

[Jeff Wright]

Good to know.

 

[bmudd14474]

Try this https://www.smokingmeatforums.com/t...ed-brisket-defies-conventional-wisdom.118043/
As for the bourbon you can add it to the sauce and cook the alcohol off on the stove for a bit.

 

[JC in GB]

Don't know if this might work?

http://www.kentuckybarrels.com/wood-chunks.html

I sometimes use a mix of cherry wood and oak whiskey barrels for smoke. I want to try some of those Bourbon infused chunks sometime.

 

[jcam222]

I’d simply try adding bourbon to Jeff’s sauce recipe to taste?

 

[JC in GB]

Winner, winner, chicken dinner. I am going to add the bourbon to the sauce for the ribs.

 

[JC in GB]

Hey all,

Just got my meat for some weekend Q for the Packer Game.

3 nice racks of St. Louis Style Ribs

7.5 lb brisket flat (looks like a real beauty!)

I have already decided that I am going to use the 3-2-1 method and Jeff's rub/sauce for the ribs.

I am still quite undecided about how to prep and season the brisket. Any suggestions?

I really like the Steven Raichlen Smokelahoma brisket recipe but want to expand and not sure if I should go Texas or what....

One last thing, I really like the flavor of Bourbon in my BBQ, any ideas of how to sneak that Bourbon flavor into the ribs or brisket is appreciated.

Any hints as to your favorite preparation will be considered for this weekend Q....

JC in GB

So I am still up in the air about the brisket. I am leaning toward Jeff's Texas rub as iI have never used a Texas style rub and would like to give it a try.

 

[mike243]

Found a bottle of his rub last weekend and i have a 17+ lbs brisket thats going to hit the smoker this afternoon for supper tomorrow, will report back with results

 

[JC in GB]

So far so good. Got ribs and brisket wrapped. Will post pics of the finished products.

 

[JC in GB]

Ribs and brisket done. Used Jeff's original rub on both. Great flavor. Should have left the brisket go a few more degrees.

 

[Jeff Wright]

Nice looking brisket. Looks a lot better than the Pack did! At least it looks like the cook was successful.

 

[JC in GB]

Right you are... The Pack looked terrible. Glad I had ribs and brisket to console me after that.

They turned out fantastic! I really liked Jeff's Original Rub on the meat. Will be using that again for sure.

Looking forward to my next BBQ mission....