uncommonly feeble and random thoughts

This blog editor is way too clunky for what I want to do with a lot of pix etc. So I moved all my grill stuff to: goo.gl/S14Q2 Be wary.

It hit me once the spirits left me.... My dome thermometer is calibrated to my grill surface temperature, but for direct heat! When I placed the oven thermometer on the indirect grilling surface (where, please note, the meat was), it read 150 degrees. Which is the internal temp at which I pulled the meat. So with the dome showing 225, the briskets dutifully rose to the indirect temp and quit. Next time (and there will be one!) I'll go with cook surface temp rather than dome temp.

It appears inauspicious and yet, to the trained eye of the Bubba, it's the start of a great adventure. Brisket! Two three-pounders from Mert's Meats in Okemos. We wanted one eight-pounder, planned the party, but this was all they could supply. Always an adventure... adjust and adapt. All right, let's get this party started! Scoured a bunch of sites and books and decided on a combo plan. Two sites of note: http://dizzypigbbq.com/recipesBrisket.html http://www.thesmokerking.com/page1a.html And of course, Steve Raichlen and his bible How to Grill . So I decided on two rubs, Cowboy and Cajun, since I had two briskets. Mixed both 50-50 with brown sugar. Coated both briskets with mustard, real thin just to hold the rubs. Then on with the rubs and wrap with off-brand Saran Wrap (read somewhere the original has a scent). Then overnight into the 'fridge. The rubs were just store-bought concoctions. Next day around 10 am, bring out to get to room temp. Next s...