Wednesday What’s Up

What I’m Contemplating

What I’m Cooking

  • Smoked BBQ Brisket – I’ve become pretty adept at slow cooking and smoking dry-rub ribs, but hadn’t tried brisket before. Did two different 5 lb briskets this summer and both turned out great. Lessons learned: takes longer than you think at 220 - 250 deg F, get internal temperature way up there to about 190, and crank the heat up a bit at the end to get some nice burnt ends.

What I’m Listening To

What I’m Reading

What I’m Playing