LarryWolfe
Chef Extraordinaire
Nope, I haven't tried it Bob! But I gotta admit, I can't wait to see how it turns out! Take some pic's for us!
Bryan S said:If you put rub on them and then put them together i don't think that's going to be good thing. Shawn did that with a boneless butt. He put rub inside and out and the rub that was inside got grey and nasty. He said it was really grainy and terrible tasting. YMMV. 8-[
Larry Wolfe said:[quote="Bryan S":v5oq8c2j]If you put rub on them and then put them together i don't think that's going to be good thing. Shawn did that with a boneless butt. He put rub inside and out and the rub that was inside got grey and nasty. He said it was really grainy and terrible tasting. YMMV. 8-[
Cruising said:I went to Sames and picked up two flats. One was 5lbs 1 just over 7lbs. Both had great fat and were about the same general size.
I decided to try something new. I put some seasoning on the non-fat side of both. Only trimmed the hard fat off. I put one on-top of the other with the fat sides out - the seasoned sides in (against each other).
Put some apple and cherry wood in the smoker and threw them on. I am trying to keep the temp between 210 and 225. Be interesting how this works out. Just felt like trying something a little different.
Anyone every try this before?
Cruising said:Actually the rubbed sides are against each other. Live and learn. Hopefully if I expose that for the 2nd half of the smoke, it will turn out ok.
The Joker said:[quote="Larry Wolfe":3dv33fjw][quote="Bryan S":3dv33fjw]If you put rub on them and then put them together i don't think that's going to be good thing. Shawn did that with a boneless butt. He put rub inside and out and the rub that was inside got grey and nasty. He said it was really grainy and terrible tasting. YMMV. 8-[
[/quote:3dv33fjw]Cruising said:I went to Sames and picked up two flats. One was 5lbs 1 just over 7lbs. Both had great fat and were about the same general size.
I decided to try something new. I put some seasoning on the non-fat side of both. Only trimmed the hard fat off. I put one on-top of the other with the fat sides out - the seasoned sides in (against each other).
Put some apple and cherry wood in the smoker and threw them on. I am trying to keep the temp between 210 and 225. Be interesting how this works out. Just felt like trying something a little different.
Anyone every try this before?
Cruising said:I'll find that grate this morning. Next time, I'll probably due 2 boston butts on top and a brisket on the bottom. Get some freezer packs for the winter
If these briskets turn out great, it would be cool to throw 5 5lb briskets in a rib rack for a party [-X [-X [-X [-o< [-o< [-o< 8-[ 8-[ 8-[ :mornin: