Cliff H.
Master Chef
Doing a little brisket flat today.
I almost bought a 22lb monster packer but decided that It would take both of my days off to cook and I wasn't sure if I could get in the wsm.
Trying out some of the Home BBQ rub. It has a nice smell to it. It's a little heavy on the cumin or chili powder and it has a green herb of some sort in it but the guy has been developing this rub for a long time so I am sure it is good.
I also decided to experiment with the fat cap.
Here is the flat before surgery.
Here it is after I filleted the fat cap back but not all the way thru.
I then seasoned under the fat cap and put it back in place. Then seasoned the other side.
In this pic you can see that I repositioned the fat cap kinda close to where it started. I am cooking fat cap down since I am using a WSM.
Off we go.
I almost bought a 22lb monster packer but decided that It would take both of my days off to cook and I wasn't sure if I could get in the wsm.
Trying out some of the Home BBQ rub. It has a nice smell to it. It's a little heavy on the cumin or chili powder and it has a green herb of some sort in it but the guy has been developing this rub for a long time so I am sure it is good.
I also decided to experiment with the fat cap.
Here is the flat before surgery.
Here it is after I filleted the fat cap back but not all the way thru.
I then seasoned under the fat cap and put it back in place. Then seasoned the other side.
In this pic you can see that I repositioned the fat cap kinda close to where it started. I am cooking fat cap down since I am using a WSM.
Off we go.