So, today is my third go with my smoker... I'm doing brisket, salmon and whole onions.
I couldn't get a whole brisket, so I have three <2 pound flats. I seared one of them to see what all the fuss is about and to do a taste comparison. My gas grill is a hunk o' junk, and I couldn't really get my griddle hot enough for a perfect searing, so mine is probably only half as seared as Smokie Okie says to make it.
My rub was a combo of seasoned salt, celery salt, onion powder, garlic powder, paprika, black pepper, white pepper, a sprinkling of sugar and distilled white vinegar (after the rub was applied). I'm smoking with hickory.
My mop is bacon, onions, beef broth, vegetable oil, lemon zest/juice, fresh thyme, salt and pepper.
For the Salmon, I'm only seasoning with salt, pepper and lemon zest.
The onions are in their skins, cut so the bottoms and tops are flat, drizzled with vegetable oil, seasoned with seasoned salt, and topped with two FAT pats of real butter!
Oh boy! This sure is fun!
Smokinathensdawg
I couldn't get a whole brisket, so I have three <2 pound flats. I seared one of them to see what all the fuss is about and to do a taste comparison. My gas grill is a hunk o' junk, and I couldn't really get my griddle hot enough for a perfect searing, so mine is probably only half as seared as Smokie Okie says to make it.
My rub was a combo of seasoned salt, celery salt, onion powder, garlic powder, paprika, black pepper, white pepper, a sprinkling of sugar and distilled white vinegar (after the rub was applied). I'm smoking with hickory.
My mop is bacon, onions, beef broth, vegetable oil, lemon zest/juice, fresh thyme, salt and pepper.
For the Salmon, I'm only seasoning with salt, pepper and lemon zest.
The onions are in their skins, cut so the bottoms and tops are flat, drizzled with vegetable oil, seasoned with seasoned salt, and topped with two FAT pats of real butter!
Oh boy! This sure is fun!
Smokinathensdawg
