Low and Slow as they say in Texas. This year I wanted to finish the BBQ Smoker season with something special: a BBQ Smoked Veal Brisket 🙂
For years a coworker is using a BBQ smoker to prepare a turkey for Silvester dinner. After hearing him so many times about how excellent this is, time to try this out myself. I cannot wait for the year-end, so I have put a full size turkey into my smoker today 🙂
Now all about the best part 🙂 And words cannot express it better than pictures. But pictures cannot express the smell and taste…
Early in the morning, I started the fire to warm up the smoker:
It’s 5:15am, and started the fire in the smoker. Until it warms up, time to apply the rub to the brisket.
I have learned that Brisket is the national food of the Republic of Texas. I decided that this time I will do the rub differently: salting the meat the day before (see “Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt“), and applying the rub (without any salt) just before putting the meat into the smoker. I’m using a variation of Texas “Dalmatian Rub”: salt (applied before), coarsely cracked black pepper with a few spices.
This weekend, we have our yearly neighbourhood grilling and BBQ event. Last year I prepared smoked baby-back ribs. This year my goal is to prepare Texas style Brisket 🙂
YES! I’m going to attend the Freescale Technology Forum conference (http://www.freescale.com/ftf) in Austin, Texas Jun 22-25 this year. Right on time, as I have run out of Rudy’s BBQ sauce (see “Smoking BBQ Baby Back Ribs – Swiss Style“): I will need to travel light so I have enough space and weight room for bringing back BBQ sauce :-). But ‘no sauce’ does not mean ‘no BBQ‘!!!!
Tired of my tech articles? Too much geeky Eclipse stuff? Well, then I have something completely different for you: Smoking Baby Back Ribs! No electronics, no microcontroller, no software: only heavy metal, fire wood, meat and beer :-).
❗ WARNING: this post shows raw meat and alcoholic beverages! You are only allowed to continue reading if you are 18 years or older 😉