Take a 4 lb brisket and score the fat cap in a cross-hatch pattern
Brine in a salt and sugar solution for a couple of hours
Rub down with a dry rub - with sugar, of course
Putting the coal to Ole 382
Mr. Brisket gets a lean-to
Meanwhile...back in the lab...Mrs. Leghorn is getting a chimichurri rub.
"Hello, Mr. Brisket."
"Why, hello, Mrs. Leghorn..."
A morning and most of an afternoon later. Note the pink "smoke ring". The smoke doesn't actually turn the meat pink. The ring is the result of the meat being cooked at a low temp in a closed environment. The fire emits gasses that dissolve in the moisture on the surface of the meat. New compounds are created which are similar to the nitrates that are added to deli meat to keep them pink.
White meat and clear juice - but notice the charred exteriors. According to one website, a two hour BBQ can release as many dioxins into your food as 220,000 cigarettes. Okay. So, according to this information, there are about 660,000 cigarettes worth of dioxins in this food. But, it was still cheaper than sending the pair to the Flora-Bama for the weekend.
1 comment:
very impressive! I envy your time and BBQ skills.
i just had a night of bbq and blues music in London - with a guy from NYC, a girl from Turkey, and a girl from Brazil.
Nothing like treating some foreigners to a little bit of Memphis - in London.
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