Sunday, June 16, 2013

Brisket Week

Last week was brisket week. Two were smoked and two were slow cooked. Kind of a meatapalooza!
The inn smelled of spices for days.  Both get rubbed and left for two days in the fridge before they are cooked.
Rubbed and rested for two days.

It's very heavy!

Into the fire...well the smoker anyway.

We wrap after about 6 hours of smoke.

The smell is amazing!  Gotta nibble. These babies will chill
overnight then be sliced and piled onto buns with onions
and our special sauce. To die for.

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