This is going to be a LONG!! post. But I want to show you the work I am doing.
Let's get this started. Here is a picture of two briskets. Got them at Caputo's in Naperville.
I stood them up and with a sharp knife carved out a pocket and stuffed them with thick cut bacon (about 3/4 of a pound) and a red onion loosely chopped. They were too big to sew shut (thought about kite string, but then I thought about melted nylon - eww) Made a few cuts into the fat and put some fresh cracked black pepper and fresh sea salt onto both meats.
I then took out three slabs of ribs (Food4Less in Joliet) and dry rubbed them with a mixture of texas BBQ, Cajun, and BBQ dry rub. I am not particular about my dry rubs. Whatever I see on the shelf that I think will taste great I go with.
here is my grill. It's a five burner grill with a rotisserie (never ever will use that) as well as a side burner. I upgraded the side burner to an infrared burner. Totally recommend that for anyone that likes steakhouse beef. I can cook a burger in two minutes, or a steak in four.
You want your grill temperature between 225-250. I have burners 1 and 5 lit
I remove one of my four grates and use double up foil trays that go right onto the smoking grates. I am using a hickory wood chunk to start, but will add hickory wood chips as it progresses.
I place a tray under the middle two grates to help keep the meat from drying out.
For Father's Day, I bought myself two rib racks. They are awesome. Today they will not only hold the ribs, but the briskets as well.
The meat never is over the heat source. It rests over the middle three burners.
OK, the food has been smoking now for about 1:45. I will make a check to see if any additional wood is needed. BTW, I do not soak my wood. It really didn't add that much weight to it or keep them smoking longer or better as far as my attempts went.
Should have more pics later! Stay tuned!
