Smokenator 1000 Beef Brisket

Thanks to my new Smokenator 1000, I am able to get the kettle temperature below 250 F, welcome to flavour country!  If you have a Weber bbq, pick up one of these muthas!

Brisket begins

The finished product.  

I smoked the brisket with oak chunks I dug out of last year's firewood pile.  Don't believe everything 'purists' say, the smoke did not impart a bitter or weird flavour.  I was very pleased with the results, check out that smoke ring!  I'm glad I planned ahead and had the brisket marinating in the rub for 24 hours, great flavour.

When the recipe says 7-8 hour cooking time, they ain't kiddin'.  I smoked it for ~5 hours and had to finish it in the oven.  Lesson learned.  

Found in an attic: Canuck Charcoal Briquettes

South Shore, NS

Oct.13, 2013

Found this gem in the attic of an old house.  

Welcome to Flavour Country!

It was a wee bit chilly last night, but never too cold for some charcoal grilling!  Kurt Wentzell (of Wooly Mountain Farm fame) has started selling pork 'grilling chops' at the Lunenburg Farmers' Market.  As you may have noticed, they are niiice and thick.  Why anyone would grill anything under 1" thick is beyond me.


Grilling pro-tips (courtesy of America's Test Kitchen):  
~30 minutes before the meat hits the fire, immerse chops in brine consisting of 2 tbsp. salt dissolved in 4 cups water.  
Rinse chops and thoroughly pat dry, apply a little olive oil, season with salt and pepper.  
Grill over direct heat, ~4 minutes per side.  
Remove from direct heat, check internal meat temp.  
When chops have reached ~135 F, they are ready to pull. 
Let meat rest for ~ 5 minutes, internal temp. should rise to ~140F by the time it's ready to eat.  
To keep chops warm, loosely tent with foil while resting.


SOFA KING GOOD!