Not many good things have came out of this pandemic but for me, being able to work from home and spend time with my family is offsetting two years traveling as a consultant where I missed some important moments with my middle child. I’m experiencing them all with my youngest.
It has also reignited my love for grilling out and trying my hand at low and slow smoking which is something I always wanted to do but never had time for.
I have been wanting some brisket for months now but not wanting to spend the time and money to do it. The internet can be a wonderful thing. So I’ve subscribed to this amazing board as well as YouTube channels to learn from experienced individuals.
Tomorrow, just for shits and giggles, I’m gonna do my first red meat smoke. I’ve done chicken and ribs but nothing like this. So after researching I decided to do a rub recipe from Cooking with Ry.
If you live within a 50 mile radius of Columbus Ohio I recommend you visit Pataskla meats. A local butcher processing only local animals. That’s where I got this 3lb roast and 6 ears of corn picked today. I’m ok with paying a higher price for locally sourced products.
I love a good pico de gallo so I used tomatoes Serranos and jalapefrom my own garden to whip up some. Wife only enjoys the pot liquor it makes so she gave me a thumbs up. She left for the store so I added another Serrano because it wasn’t hot enough for me hahah.
I’m letting the roast chill out rubbed overnight. I’ll keep updating this thread as we go tomorrow. Hope you guys follow along and give any tips, tricks, or advice you got.
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