Join me on a culinary adventure of a lifetime!
Barbecue brisket. A perfectly cooked BEEF RIB. These are the things dreams are made of.
A smoke ring is a good sign of well prepared barbecue. It is not a guarantee of quality, but seeing one gives me hope for the flavors which are coming...
Many people in the Carolinas are fans of vinegar-based barbecue and sauces. That's not the case with me. I'll take sweet barbecue sauce, more savory sauces, or a mustard sauce. But no vinegar sauce, please.
Take a look at some of the results from my past brisket cooks, using the RecTeq RT-700 (now RT-1100) Bull Smoker.
I like to use yellow mustard as a binder, and a simple mix of 50/50 coarse black pepper and kosher salt.
When I made this next video, I was experimenting with "The Aaron Franklin method," adding melted beef tallow (fat) during "the wrap" after the meat hits an internal temperature of 165 degrees. I no longer do this on my cooks, however.
I hope you'll join me in my cooking and barbecue adventures, on "Cook with Wes!"