Sunday Mornining Briskit & Pork Roast
 

Yep I'm at it again, that Brisiquit I did earlier in the wee turned out so GOOD I decided to do another one.

I have started taking pictures to give a blow by blow account of my adventure into the BBQ arts. All pictures are fresh from the Q to U.

First U start with some nice Mesquite Hardwood Charcoal in the Chimney to get a fire to light the Olive Wood Logs. The last shot will be of the Roasts after they have Marinated overnight, after being slathered in Mustard and my own super secret spice rub.

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I thought you were vegan...

:)

I like to get the fire burned down to throughly heat the metal of the BBQ unit. This picture was taken 1/2 hour after the meat was put on, and a coupla Mesquite Charcoal chunks added to give the fire longevity.

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fIRST mOP
 

fIRST mOP AT 12;45 PM. Mop is composed of Oil, Vinegar, Sugar, and Spices to keep the meat nice and moist.

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Viking, dammit, get it right! :)

Mopped it again at 2 PM and at 2:40PM threw on a coupla more chunks of Mesquite Hardwood Charcoal. Those nice large pieces burn nice and slow, enabling me to keep a constant Temp of about 210* F.

The smaller pieces (Fist size and less) are good for Grilling as there is more surface area thus producing a hotter faster burn.

The 4:15 PM Surprise
 

Well did the Mop. put another coupla Mesquite Chunks on the fire. ANNNND.....got some Chicken Wings Marinating in Olive Oil, Tasbasco and my super secret spices...ready to go in a bit to be smoked to a Golden Brown....Yeah Baby...

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5 PM Stretch
 

The Briskit and Pork Roast have bin on for 6 hrs now. Time to wrap em in foil and pour the last of the Mop over them, put on the Chicken wings and added some Potatoes for baking and added a bit more Mesquite Charcoal.

Made a mistake of putting the wings in a dish lined with foil....caught that a few minutes later...the acid from the Tobasco and tin are reactive...corrected that problem...

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Tabs, I have some free time for lunch tomorrow!!! send me your address, I'll be there!

That looks excellent, I have not had decent brisket since I left Texas!!!

Well those Wings didn't last 5 minutes....that and a Baked Potatoe....They need to be a little more crispy so next time I will marinate overnite and put them on foil with a bit of oil, athe end I will apply a zesty sauce of my own concoction. Lucky to get any kind of pic here folks.

Oh and the Briskit and Roast are still smoking away, nearly 10 hrs now... Temp still at 220* F.

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Well after nearly 12 hrs I took the Briskit and Roast off the smoker..never did I have such a terrible Briskit or Pork Roast.... It was all a waste of time....why a Briskit isn't supposed to just melt in your mouth or a Pork roast just fall apart at the touch..but that is how they turned out...Jriera you wouldn't want any of this stuff...BAD really BAD.... Dam I knew I shoulda washed my greasy little fingers now I have to clean this Key Board to. :D

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don't tell the guys over on "weight loss central" that i stopped in for lunch!

Mr. Tabs,

You're getting close. It's B R I S K E T. That would be with an E."

At least this time you had the good sense to cook a little pork, too.

Enjoy.

JR

Fantastic, Tabs. Heavenly brisket. You are getting excellent temperature control with your smoker. That's huge.

I agree that pork is king, but a well smoked brisket is pretty darn nice. Now you've got me thinking about a smoker, dammit!

I did a pork shoulder for the Superbowl and did pulled pork sandwiches wih it, Carolina style. I love brisket, but that pork was pretty damn good.