August 6, 2005I buy at least USDA Choice beef if I don't get Certified Angus. Yes. You can tell the difference. I have chosen the flat portion of the whole "packer-cut" brisket. The whole packer, as some call it, also contains the point. Well, at this point, you really don't care about that so I won't go into it.
I opened the briskets, each weighing approximately 6 lbs., rinsed with cold water, patted dry with paper towels and lightly coated with yellow mustard. The mustard acts as a sticking agent for your dry rub. For these, I'm using Durkee's Grill Creations (Wal-Mart) Chicken & Rib rub. It is an excellent store bought rub. I simply sprinkle liberally on both sides and take immediately to the unlit pit.
I will lay the briskets on the grate fat side down. This is one of those things that everyone does different, but all ways work to different extents. My intentions of fat side down is to simply keep the meat off the grate and let the "moving" heat do it's job. I really don't want the grate to cook the meat.
When slicing into a nicely cooked brisket, you should notice a reddish edge on the slice. This reddish edge is called the smoke ring. BBQ'rs all over kinda measure the appearance of a cooked brisket by it's smoke ring. The smoke ring is created by the nitrates in the wood smoke mixing and mingling with the proteins in the meat, I think. This process will stop once the meat hits an internal temperature of 130F. So the longer it can sit in the smoke without reaching 130F, the larger, by theory, the smoke ring. This is why i put the meat on an unlit pit.
I'll cook at around 225F with lump charcoal and oak/hickory mix wood until the internal meat temp hits 190F. Around 165F, I'll pull foil each brisket seperately. To me, foil is to tender as salt is to flavor. To much is bad and not enough don't matter.
I'll add more pics in a few hours. Can you smell it?
For pork spare ribs, I basically do the same. I wash 'em, dry 'em, put mustard on them and the rub. I especially like the Chicken and Rib rub on ribs. Go figure. Only difference is, I put them on the pit after it is to cooking temp, around 225F and I cook for three hours. Then I foil each rack seperately for two hours back on at 225F. Then out of the foil, back on the 225F pit for one more hour to firm 'em up a bit and/or add sauce, if I so desire. That's what we call the 3-2-1 method.
I got pics of 3 racks of ribs coming in a few minutes. And yep, all on the same section of the pit. I have the SUV of pits.
Here's the ribs over the briskets. I also have a ham in the top rack of my upright (4 cookin' racks in there). Gonna be some dang good eatin'. Too bad it's all for clients...lol. I still taste everything that comes of the pit though. Quality control, right?