|
For July 4th, fired up the smoker at 5 am. Cooked a Texas-style beef brisket low and slow, about 10 hours at around 225, then let it rest in a cooler until dinner was ready. Dry rub was mostly salt and pepper, with some garlic powder, onion powder, and cayenne. Injected it with dry rub-infused beef broth. Came off the smoker at internal temp of 185, and it was awesome.
Also smoked a couple of chickens. Brined them for about 20 hours in a salt/sugar brine with a little onion and garlic in it. Used a Myron Mixon dry rub recipe. Lemon and orange slices in the cavities to keep them moist. They smoked almost 4 hours, 225 for most of the time but I brought the temp up at the end to get them finished.
Also smoked some bacon-wrapped onion rings. Thick onion slices, basted with sriracha, then wrapped in bacon.
Good stuff! No photos, sorry.
|