I am honored to be invited by the deux maisons girls to contribute to the blog. Being married to one of them (Elizabeth) helped my chances of being published, I’m sure. A few weekends ago, three friends and I hosted a Saturday BBQ at our house for a friend that has recently become a first-time father and was accepted into medical school, all within the period of a couple of weeks. We had a lot to celebrate, so naturally this was a perfect excuse to have a day party and smoke some meat.
On the menu:
- 7.4lb beef brisket
- 4.25lb beef brisket
- 4 racks of pork spare ribs
We also had beans and potato salad for sides, but this is the first “male-friendly” post on deux maisons, so we’ll stick to the cooking done outside.
The first step in slow smoking meat (after purchasing said meat) is preparing the dry rub. Some people keep it basic with a simple salt and pepper rub. I prefer to add a few more ingredients. No measurements necessary – just go with what smells good. My rub: salt, pepper, onion powder, garlic powder and a little bit of paprika. Stir until all of the ingredients are mixed well and season to your taste.
Once the dry rub is mixed to your liking, it’s time to rub it on brisket #1. I prefer wearing surgical gloves. It involves less hand washing and you can get all of your rubbing done at once. Hook ‘em.
Sprinkle the dry rub on using a spoon and then manually rub it into the brisket. It is not imperative to have the brisket 100% covered, but I try to cover as much ground as possible.
Smells good…I think my dry rub proportions were just right.
The ribs are rubbed down. Note: on two of the racks before I applied the dry rub, I rubbed them down in yellow mustard. This forms a crispier bark and adds a little bit of flavor. Just something fun to mix it up. BBQ is about experimenting.
BBQ makes me thirsty.
Fire going at 7am. I got the fire started with Kingsford Mesquite Lump Coals (no lighter fluid) in the chimney starter. Once the coals were going I dumped them into the side fire box and added live oak. Mesquite will later be added. My preferred smoking method is a 50/50 blend of mesquite and oak, since mesquite burns quicker and hotter.
The general rule of thumb that I follow when smoking briskets is to keep the temperature between 200-250 degrees and leave the brisket on the smoker roughly an hour per pound. The last few briskets that I smoked turned out a little dryer than I prefer, so I tried to keep the temperature on the low end of that and I timed for 40-minutes or so per pound. I smoke ribs at the same temperature, and they generally take 2-2.5hrs, depending on the size of the racks.
The finished product.
We must say thank you to those that provided this wonderful meal.