For Christmas, I got Miguel a Sig P365.
He, in turn, gifted me a Cuisinart vertical propane smoker.
It’s been sitting outside since December because winter in New Hampshire sucks.
With the holiday weekend and the weather being beautiful, I decided to try it out.
I picked up a brisket, boneless leg of lamb, and boneless chicken thighs, as well as a bag of hickory chunks.
The brisket was dry rubbed with a mix of kosher salt, sugar, brown sugar, paprika, and black pepper, and left in the fridge for 48 hours.
The other meats got dry rubbed for three hours with some dry rubs that were gifted to me.
At noon, the brisket went in.
Three hours later, the rest of the meat and some Vidalia onions went in too.
At dinner time (about 7:00) everything came out.
Man cannot live by meat alone (he probably can, but his wife makes him make vegetables), so I did corn on the cob and potatoes on the grill.
After the meat rested, the spread was ready.
It was delicious.
I need to work on the timing a bit better, the thighs got a tad dry, but this was my first time.
We are going to be eating smoked meat for the next couple of weeks.
Thank you Miguel.
P.S. I need to refill my Atorvastatin.
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