I'm Smoking it

[Rajun Gardener]

While watching a few videos looking for one from a guy who works for him I watched this again and noticed he said again the pits are 300-325 then he rests then till they drop to 140 before they go in the warmer.

[Rajun Gardener]

LOL!!

[Worth1]

I wonder how many people realize Adolf was a vegetarian.

The Salt Lick at the last was priceless.

[Worth1]

I saw a video the other day with some young gal from food .com eating a beef rib at Blacks BBQ in Lockhart Texas.
The meat was almost falling of the bone it was so tender.
My experience with Blacks was not the same.
The beef rib was very tough, flavorless, dried out and chewy.

I often wonder if they have the best of the best for the camera.

[Worth1]

Just to give you guys a little BBQ history.

We used to eat BBQ at Franklin before it was Franklin.
It was some of the best BBQ in town back then.
The building and all used to be called Ben's Long Branch BBQ.
Owned by Ben Wash a Mississippi native.

That was back before BBQ became so popular and people in the know knew they could go to the Long branch and get good BBQ at a reasonable price.

That would be over on the east side before it became gentrified.

So I really meant it when I said Franklin started at the right place at the right time.
The BBQ place was already established , the area was becoming re-gentrified and people stopped thinking meat and fat were poison.

At one time some people wouldn't go on the east side of I-35 to save their life much less eat BBQ.

[Rajun Gardener]

I have his book on kindle and he said he started cooking brisket in his yard and the line was so long that he needed a place so he bought the trailer. He already had a following before he opened up and once the word spread he blew up. I think it was just genius marketing and name recognition from all the tv shows he was on.

[Rajun Gardener]

Coffee and the smoker rolling at 275 with a brisket, it's what's for dinner!!

[Worth1]

I just had coffee brisket and sausage for breakfast.

[Rajun Gardener]

A little over 2 hours and time to spritz. I'm using apple juice, a little soy sauce and rice vinegar today.

[Rajun Gardener]

It's smelling good in here, I have the salsa simmering then I'll let it sit till serving time to meld all those flavors.
Roasted tomatillos, garlic, hatch peppers and onion.

cleaned the peppers and diced ready for the whizzbanger

In the pool with cilantro, salt and pepper

Magic sauce

simmering now to thicken and cook everything

[Rajun Gardener]

Wrapped in paper after 5 hours of smoke. I didn't like the last one I wrapped in paper but I'm trying it again to make sure it wasn't me or the meat.
She's smelling good!!!

[Rajun Gardener]

I'm not sure the brisket will be done when company comes over so I called an audible.
All the recent talk about fajitas made me crave some, I'm using the suggested marinade. 3 parts pineapple juice, 2 parts soy sauce and 1 part water.

Cleaned up and seasoned, they were so long I had to cut these in half.

FYI! A can of sliced pinapples will give you a cup of juice and the grilled pineapples should go fantastic in fajitas too.

I used the last gallon ziplocks yesterday so in a container for a while.

[Worth1]

Looks good,
You might as well smoke the pineapple slices too.
How hot can you make to smoker get?

[Rajun Gardener]

I'm grilling the fajita meat on the gasser with grill grates and I'm planning on grilling them too. I just finished the pico and ended up putting the brisket in a foil pan wrapped. I was scared it would be to dry since this brisket was pre trimmed and didn't have marbling.


Did you know it's extremely hot outside?

[Rajun Gardener]

Also, I just looked at the smoker and it goes up to 425 and the next setting is high so probably 450.