That to me is a nice day. Even though somewhat interrupted by severe thunder storms they moved out though and left a beautiful day for smoking some meat and smoking a cigar, of course having a little drink too. Anyone that follows my Facebook page actually got plenty of updated pictures as the day went on.
The first meat on rubbed and on the smoker was two, clearance buys, corned beef briskets.
Just a little rubdown with olive oil and a generous helping of McCormick Grill Mates Sweet & Smoky Rub. I let these sit while the smoker was coming up to temp. I smoked them between 225 and 250 as they were smaller cuts.
Next onto the Ribs
I had 2 racks of pork spareribs. The first rack I did just like the brisket with olive oil and rub. The second rack I spiced up a little, per a suggestion from a friend and coworker. This rack got a liberal coating of a Sriracha Mustard . I used a store brand so any sriracha mustard you can get your hands on should work. Then I gave it a nice coating of the McCormick rub and set aside with the first rack.
The brisket pieces went on for about 2 hours before I put the ribs on, thicker pieces longer cooking time you get it right. Then kept the smoke pouring to them
Just took enough time to take a quick picture put the ribs in and quickly shut the lid. You cant let all that heat and smoke out now.
Then it was time to wait. What to do when you have hours of cooking time to kill. Thats right pour a little drink and have a nice relaxing cigar. A little smoke while you smoke.
A shmoke und a pancake. You know, a flapjack und a shigarette? No? Shigar und a waffle? No? Pipe und a crepe? No? Bong und a blintz? No? Well, then there ish no pleashing you. – Goldmember
I went to my go to humidor filler a 6X60 take your time kind of cigar. These things still amaze me for the quality of smoke for such a good price.
I even took the time to listen to the birds chirping.
Ok back to the cooking. After a while the brisket got a nice bark on it so it was time to wrap it and let it finish. I also rotated the ribs to make sure cooking was even.
Wrapped brisket and ribs rotated. Time to close the lid and finish that cigar.
Smoking meat as well as smoking cigars is all about patience, taking your time, relaxing and letting things happen. You can’t rush good smoked meat. It does not care how much of a hurry you are in. It will be done when it’s done. Just the same you can’t rush a good cigar. It will get hot and harsh and ruin the experience. Both practices are basically a form of meditation. And when it comes to meat the reward can be blissful.
And when I say the reward can be blissful I mean it.
Products mentioned in post.
Sriracha Mustard (Although mine was a store brand Im sure any sriracha mustard will work.)