Smoke
Distributed Computing Elite Member
- Jan 3, 2001
- 12,649
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WIZ
13 years of crunching for Seti at Home.
May 25 1999 - May 25 2012.
Countdown to "14 Years" commences!
Way to go, WIZ
Way to go, TeAm
WIZ
13 years of crunching for Seti at Home.
May 25 1999 - May 25 2012.
Countdown to "14 Years" commences!
Way to go, WIZ
Way to go, TeAm
Today 10th BBQ since we moved here. Looking and tasting great!
I just spent $200 I didn't have on two mechanical keyboards. Not really BBQ, but I mean, typing is so much nicer on the CherryMX Blue keyboard than my old membrane keyboard.
As for the CherryMX Red keyboard... it's not as nice to type, but damn if it isn't fast. Despite the speed of the key press and return (with little activation pressure), I'm faster on my MX Blue keyboard (~95 WPM vs 80 on my Red and 70 on the old membrane).
acquire brisket
thaw brisket
trim fatcap on brisket to approx 1/4", or don't
paint brisket with yellow mustard
liberally apply fresh coarse ground black pepper
apply a bit of kosher salt (mustard has some salt so don't forget to account)
set up smoker for 250ish (farenheit, those that have bowed to napoleon will have to convert)
smoke using pecan or oak until a temp probe inserted against the grain in the thickest part of brisket flat goes in like a knife through warm butter (approx 1 hour per pound, start probing for doneness when the meat hits 190 degrees)
let rest wrapped in brown butcher paper at least 15 minutes
slice and enjoy
also had some pork ribs and some boudin links i threw on the smoker
oh man i'm hungry now!