Clean up the WSM 22 and took it for a little spin on Sunday. Late July with rain in the AM & temps under 90° is a rare day around these parts.
Smoked Boloney (I know, that's what we've always called it) was a favorite of my dad's. When he'd cook a brisket he would always throw about a 5# chunk of baloney in there and make his lunch/sandwiches for the following week at work. Brisket flat was a bit tight & dry but still very good & the flavor profile was to our liking and it was just awesome while hot & fresh. Gonna make some great chopped beef and that point will be burnt ends soon. First time using Lump in the WSM (man, they run different than briquettes) but it was a great day to be enjoying the cooler temps, running the smoker, and eating a lot of protein. There's no plating, we ate right off the cutting board
That blooming boloney was freaking awesome. So many things to try there but we just dipped them in mustard. Really fun finger food.
My goal to day is to eat a vegetable of some type
I hope everyone had a great weekend. Fire up those smokers!
Smoked Boloney (I know, that's what we've always called it) was a favorite of my dad's. When he'd cook a brisket he would always throw about a 5# chunk of baloney in there and make his lunch/sandwiches for the following week at work. Brisket flat was a bit tight & dry but still very good & the flavor profile was to our liking and it was just awesome while hot & fresh. Gonna make some great chopped beef and that point will be burnt ends soon. First time using Lump in the WSM (man, they run different than briquettes) but it was a great day to be enjoying the cooler temps, running the smoker, and eating a lot of protein. There's no plating, we ate right off the cutting board
That blooming boloney was freaking awesome. So many things to try there but we just dipped them in mustard. Really fun finger food.
My goal to day is to eat a vegetable of some type
I hope everyone had a great weekend. Fire up those smokers!
