Sweet Easter Treats

This Easter we did quite a bit of cooking. After the briskets were trimmed,  we started out by injecting the two briskets with our" secret" marinade.  They marinade for approximately 18 hours, in the refrigerator.  Unfortunately, when we are doing competition, you do not have that amount of time to marinade the brisket, but since these were orders for Easter, we let them marinate a little bit longer, to get full taste of the marinade.

 After the briskets, were ready, we took them out of the icebox and let them sit at room temperature for about 30 min. or so, to take the chill off the meat. We then prepared our brisket rub, which was generously rubbed on all sides of the brisket.  Meanwhile, the charcoal chimney was lit and we used approximately 4 chunks of  Mesquite  wood.  The Mesquite gives the brisket a nice smoky flavor that is not overpowering.

 We also had an order for pulled pork.  The pork butts were rubbed using EVOO and then applied John Henry's pecan rub.  The UDS was started with Kingsford charcoal and five chunks of pecan wood.

 Once the brisket was done, it was foiled and allow to rest in a cooler for about an hour.  After the resting period, it was ready to be sliced up.  He noticed that pink ring along the outer edges of the brisket, it is what is known as the smoke ring.  The smoke ring actually is created due to the smoking of the wood and does not mean that it is dry.  These particular briskets were very moist and tender.

this is award-winning brisket at its best

You can see how moist and juicy this brisket turned out. This will surely be the star of the dinner table.  Hope you all had a great and wonderful Easter!  Thanks for checking out our blog.