Up next are 6 beef tri-tips that I'm going to reverse sear and some chicken breasts for my wife's graduation party. Just in case people don't like the beef we're throwing in the chicken, but honestly, who doesn't like a good smoked tri-tip?
We are going to do a late Cinco de Mayo party in a few weeks. I think I'm going to smoke a brisket with tex-mex seasoning (read: heat) and pull it apart for use in soft tacos. Any thoughts on how best to execute this? Anybody got a good spice rub idea? Or a good board dressing I can use to add extra heat to a portion?
Any thoughts? Smoking commences tomorrow morning. It's a 12 pounder so I'm planning on at least a 10 hour process.
Going to try to turn my weber kettle into a smoker today. Got some of the charcoal baskets from weber so will use that to cordon off the lit coals going to put a little water pan under the ribs.
2 racks of ribs from whole foods that look nice rubbed down in the fridge. Made my own rub with probably too many ingredients but tastes good; it has salt, sugar, cumin, smoked paprika, mexican chile powder, cayenne, garlic powder, onion powder, black pepper, ground thyme, ground ginger, and a little ground mustard.
Not able to change much now but any tips or tricks I should know along the way are welcome...hopefully things go well and I will be doing this again soon.
I used to be entirely against this method, but it works. Once you get the bark the color you want, foil them with some honey, apple juice and butter. Cook for 30 min. Then put them over direct heat for 5 min each side and slather with sauce. Enjoy!