Site developed to share food ideas, not just BBQ. Also not only with friends and family but those I meet along the way. Often have been asked can that recipe so set this up to try and encourage myself to capture them. Often I just toss stuff not always following a script together but in order to reproduce I'm learning to take notes and photos as I'm in the kitchen or backyard cooking. I'm not a Chef just someone that loves to eat and share food with friends and family when possible. Enjoy!
Saturday, May 5, 2012
Beef Brisket
Slow smoked at 250 deg. F until internal temp. was 198 deg then wrapped and let rest for 30 min.
Smoked using pecan and mesquite wood on Royal Oak charcoal.
Prep: Rubbed with olive oil, Texas BBQ Rub original and ButtRub about 50/50.
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