Sunday, October 23, 2011
Brown Baggin it.....
I hope you all had a Kick Ass Week-End.
Today I did 2 of my favorite things in life,
Rode My Hog, and did a little Slowwwww Cooking!
Don't let anyone tell you that you can't cook great
Brisket or Pulled Pork in the oven.
I put a dry rub on each piece of meat last night.
This morning at 10:00 I covered eack pan with foil,
I sprinkled generously some liquid smoke over the meat first.
I baked it for 5 hours at 275, then uncovered them and
baked for another 2 hours.
The bone in the shoulder pulled right out, and the meat
separated with very little effort. The brisket had a wonderful
flavor, and I think that Reese and I will eat like Kings for the
next couple of days.
Have a Great Week Everybody....G