Last time, I showed you what brisket smoked with the fat cap trimmed looks like. For your enlightenment, here are some pictures of brisket smoked sans trimming. Warning: the following may cause sudden hunger and damage to keyboards via drool. Please don’t attempt to bite your monitor.
To prepare this brisket, I took it out of the packaging, rubbed it, and smoked it for 18 hours with hickory and apple wood. The fat cap was left intact; no trimming whatsoever.
At this point, nothing out of the ordinary.
This is where it starts to get interesting. Notice the juices running down on the right side. Oh, this is just the beginning.
At this point, I started to drool uncontrollably, my knees became weak, and camera shake became an issue.
Make sure you click the above image to see it full-sized. It’s worth your while.
After all that, you likely fall into two camps: those whose cholesterol level increased by looking at the photos and those who need a cigarette. Depending on which camp you fall in, trim accordingly.
Happy BBQing! 🙂
Now that you know how to BBQ ribs and brisket, it’s time to move on to my favorite BBQed meat: pulled pork. Pulled pork, which is also called pork butt, is my favorite because it’s cheap (less than $2/lb), delicious, and magic happens when you cook it (more on that later). Don’t be intimidated. Smoking an entire butt may sound daunting, but I assure you, it’s remarkably simple. So channel your inner Sir Mix-a-Lot and sing it with me: I LIKE BIG BUTTS AND I CANNOT LIE!
Click below if you can’t deny.
Part 2 of BBQing Brisket is HERE.
How-to after the jump.
Lament not this dreary Monday morning, but remember the gorgeous weekend that was. Here’s a little something to help jog your memory:
From the man who brought you the Prime Rib How-To, comes the How-To on BBQ ribs after the jump.
Maybe it’s the fact I grew up in a home where we reused everything, even ziploc bags; where the term one-time use was merely a suggestion. Maybe I’m a planeteer and want to reduce the amount of waste I create. Or maybe I’m just cheap. Whatever the reason, I hate throwing things away. You might say, “There’s nothing wrong with that.” Well…behold!
This is what I use to CLEAN my grill. For you enthusiasts of “Chinese” food–you know, the Chinese “restaurants” that serve steak & cheese–and woks, you might say, “Man! That’s perfect! That brush not only cleans but it also adds flavor!” But there comes a time when the bristles are so worn down that you’re brushing with wood you have to say goodbye.
God sure knows how to throw an EPIC BBQ!
Leviticus 3 outlines the procedure for a fellowship offering – an offering not to make peace w/ God (that was the sin offering) but to enjoy peace w/ God. The Bible doesn’t explicitly state what is to be done w/ the meat but it appears some of it was to be given to the priests and the rest to be eaten by the one who brought the offering.
Then we find this passage in 1 Kings 8 when Solomon dedicates the temple:
62 Then the king and all Israel with him offered sacrifices before the LORD. 63 Solomon offered a sacrifice of fellowship offerings to the LORD : twenty-two thousand cattle and a hundred and twenty thousand sheep and goats. So the king and all the Israelites dedicated the temple of the LORD.
Can you imagine? 22,000 cows and 120,000 sheep! Can you imagine all the brisket and all the racks of lamb?! Solomon was given incredible wisdom by God, so no doubt, he knew how to slow cook meats to perfection.
We later find in 2 Chronicles 30 that Hezekiah celebrated Passover:
22 Hezekiah spoke encouragingly to all the Levites, who showed good understanding of the service of the LORD. For the seven days they ate their assigned portion and offered fellowship offerings and praised the LORD, the God of their fathers.
23 The whole assembly then agreed to celebrate the festival seven more days; so for another seven days they celebrated joyfully. 24 Hezekiah king of Judah provided a thousand bulls and seven thousand sheep and goats for the assembly, and the officials provided them with a thousand bulls and ten thousand sheep and goats. A great number of priests consecrated themselves. 25 The entire assembly of Judah rejoiced, along with the priests and Levites and all who had assembled from Israel, including the aliens who had come from Israel and those who lived in Judah. 26 There was great joy in Jerusalem, for since the days of Solomon son of David king of Israel there had been nothing like this in Jerusalem. 27 The priests and the Levites stood to bless the people, and God heard them, for their prayer reached heaven, his holy dwelling place.
For seven days there were fellowship offerings, and then 2,000 bulls and 17,000 sheep.
The Bible makes me hungry! Both for God and for BBQ! 🙂
opening day of BBQ 2010 is just around the corner. 😛
Although my grills are buried under at a least 10″ of snow, BBQ is on my mind b/c I’m currently in the process of procuring new grill & charcoal grates, and perhaps getting another 22.5″ One Touch Gold to replace a 12-year-old 18″ Weber that is on its last legs. I’m especially excited about this season b/c
1) my friends got me a Looftligher for my birthday. I got a chance to use it in January and setting stuff on fire is always fun, even if you are using a hair dryer/curling iron on steroids. We’ll see if it can dethrone my trusty chimney starters.
2) I’ve been reading through Seven Fires and I’m excited to use more wood in my grilling and BBQing.
3) I’ve been trying to eat healthier, so I’m eager to try out some new recipes.
4) I’ve been hankering for a real good steak and these pictures have been my only solace. If I look at them any longer, my computer monitor will have bite marks.
5) I’m eager to smoke more butt! Mmmmmm…pork butt!
I’ll be posting pics and recipes so stay tuned.