What are you planning on serving/cooking for the 4th? I'll be smoking a whole packer brisket (pics later).
Well its for Canada day not the 4tth but I am Smoking a Mutton shoulder for pulled sandwiches and making 3 kinds of burgers. smoked corn on the cob and slaw and tater salad.
Not traditional, but I'm smoking a turkey. Smoked turkey w/ red eye gravy and traditional BBQ sides (baked beans, cornbread, coleslaw, and watermelon).
Not sure what's cooking, because we will be visiting friends. Their apartment is on the Northern end of Staten Island, and has a great view of the fireworks in Manhattan.
Sounds great, everyone! I must admit that I'm highly intrigued by the smoked mutton idea. I'll be prepping my brisket this evening.
grilled burgers with all of the fixings, also going to throw some corn on the grill and some baked beans and cole slaw. Top off that great meal with some home made peach cobbler.
Can I come for dinner? Miso yaki chicken at our home ... a tasty treat from my wife's homeland. Enjoy your holiday and be safe everyone!
I plan to play video games in the afternoon. I like to devour my opponent's hopes and dreams, then wash it all down with their tears of frustration. I'll probably eat a salmon salt bake in the evening.
The brisket turned out to be one of my best-tasting yet! (although the smoke ring wasn't as deep as I usually achieve)
My gamertag is PLANofMAN on the Xbox 360. If I ever get a PS3 it will be the same. (I had the foresight to create a gamertag for the PS3 just in case). Blanka, that looks delicious.
Thank you! The night before cooking, I injected it with a mixture of beef broth & CosmoQ. In the morning, I rubbed it with Plowboy Bovine Bold and added some extra black pepper on top. I heated my smoker (with hickory wood) to 325 degrees and in she went. Once the internal temp of the brisket got to 165 degrees, I put the brisket into a foil pan with a couple cups of beef broth and covered with foil. It went back into the smoker until it reaced 205 degrees internal (about 5 hours after initially putting the brisket in the smoker). I then immediately wrapped it in 3 layers of heavy duty foil and a beach towel. Then it went into a cooler, surrounded and covered by layers of towels for about 5 hours. When I unwrapped it, it was still too hot to touch! I cubed up the point and sliced the flat, as you can see in the pic. Note - I could have cubed up the point earlier and thrown it back into the smoker for a couple hours to make burnt ends, but I got lazy.
KosmoQ (I mispelled it before) is a beef injection mixture. http://www.kosmosq.com/shop/2lb-brisket-injection/ Plowboy is a competitive bbq team who produces the best BBQ rubs IMHO. http://thekansascitybbqstore.com/kc2/index.php?main_page=index&manufacturers_id=79
That doesn't sound lazy to me, I haven't cooked brisket before but would like to try, although I'm quite proud of my homemade salt beef!!!
