So sitting on my patio smoking on my KBQ. Have to say, I love the log smoker. I used to never sit outside during the day like this but its fun. Been cooking since 5:30AM...
And just on the KBQ in general... I just adore it. I feel like I'm neglecting my Pit Barrel Cooker now. Guess that will be my Winter and Overflow smoker... althoguh with the Slow n Sear and my Kettle, who knows.
On the menu
Packer Brisket - I trimmed and seperated the brisket (wanted to cook faster and didn't want to be up at 3:00. Am experimenting on this one... Didn't do a wrap... cooked at 275. Seems pretty good on the pull, will see if the flat is moist and tender or dry and tough after the rest. Fingers crossed. Rub is outstanding... 1/2 coarse Black Pepper, 1/2 Course White Pepper, and then some Hungarian Paprika and smoked cumin.
Shoulder - My wife got boneless, so it startedfalling apart when I pulled it from the KQB. I wrapped for the rest... and tried some of the pieces that broke off... damn damn good. Used Meathead's Memphis Dust with one minor change... mixed 1/2 hungarian paprika and 1/2 smoked paprika. Very tasty.
Ribs - Are on the grill now. 4 slabs. Experimenting to see if I like an oil or mustard slather better. All coated with the memphis dust.
Polish Sausage - Throwing those on soon.
What are the rest of you all cooking and are you doing it today or tomorrow.
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