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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Saturday, July 17, 2004

This is the “warm-up” phase of the brisket smoking. The pan of water (soon to be scooted over to the left) in insures moist heat. I preheated the smoker to 200F before setting all this up. The aluminum foil “tent” over the brisket keeps in its natural moisture. No smoke has been applied. When that part starts (when the brisket is at 120F from an internal probe), I’ll punch holes in the corners of the foil so smoke can escape through the vent at the top of the Bradley smoker. The tent comes off through the last phase of cooking, at the brisket goes from 150F to 180F. That’s when the basting is done.   In the upper left corner of this picture is the webcam I have focused on the bird feeder.   4:49:18 PM    comment []

I’m making a brisket today. The smoker has been on a long sabbatical. Too long. There will be a picture later of how I set up the smoker for brisket – basically foil over the brisket and a pan of water below. Fat side up so the fat “lubricates” the beef as it slowly renders. The drippings fall into the pan of water and are used to baste. Aye, here is my improvised dry rub:   3 tablespoons dark brown sugar 1 tablespoon kosher salt 1 tablespoon Aleppo paprika (has an earthy flavor) 1 tablespoon cayenne pepper 1 tablespoon oregano 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon white pepper   Later this evening, after the birds go away, I might put the webcam on the smoker.   12:50:43 PM    comment []