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I don't check out wally world very much mainly because I hate shopping there but they usually have crap for brisket there most of it is corned or the same 5-7lbers that are found at Costco, Fry's, or Safeway.
Alright just got back from helping my buddy move so the wifey helped with step 2 and did a great job! Here is a pic of what they looked like coming out of the foil and getting ready to firm up a bit more before supper.
This will be my first kid and son. My wife has a little 3 year old boy as well so I have a little bit of practice before Mac comes this week. If he isn't born today or tomorrow she will be induced on Monday.
So I let them soak all night. Got the smoker all cleaned up and ready and heated...
I can never seem to find full packers here in Phoenix anywhere I go. I mean the have a flat and a point and fat cap but are only like 1"-MAYBE 2" thick. They usually have a pretty decent fat cap and weigh about 5-7 pounds. I did find in a small butcher yesterday a full packer that was 16...
Alright it has been a LONG time since I have participated in any Q-View posts. I recently picked up a MES 40" and have been using it quite a bit for parties here and there but have been slacking on my documentation. I have been really craving some beef ribs and I hit up a local small town...
I saw that the other day I was thinking it would be easy enough to make. But I would make it a bit different. Make is coffee cup height. Wrap some pork sausage around a cylinder of sorts that is covered in anti-stick stuff. Then bacon weave the pork around the cylinder. Smoke it, remove...