Pulled pork... An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce and topped with slaw on a hamburger bun.
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Smoking a brisket is classic BBQ but it doesn't have to be a difficult thing to do. Follow these simple steps and you will be smoking a great brisket in no time. Prep time: 15 minutes Cooking time: 6 to 8 hours (At 250 degrees about 1 to 1.25 hours per pound) (resting time is an additional 1 to 2 hours) RUB All-Purpose Rub OR Weber Rub 4 teaspoons kosher salt 2 teaspoons ancho chile powder 2 teaspoons light brown sugar 2 teaspoons granulated garlic 2 teaspoons paprika 1 teaspoon celery seed 1 teaspoon coarsely ground black pepper Ingredients: 1 brisket (flat cut), 5 to 6 pounds, untrimmed Directions: 1. In a small bowl mix the rub ingredients. 2. Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a ¼ inch thickness. Turn the brisket over and trim any hard fat or thin membrane covering the meat. Season the brisket evenly with the rub. Cover and refrigerate overnight. 3. 30 to 60 minutes before smoking remove the brisket from the refrigerator and...
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