Monday, May 25, 2009

Memorial Day Cook

Veggies including sweet potato slices and brussel sprouts

Mango-Avocado Salsa with jalapenos, lime juice and cilantro

Brisket Flats being prepared for smoking. Flats are usually not used for smoking due to their small size and potential to dry out before reaching a temp of 195. I decided to use two flats with bacon in between and also a pork belly smoking on grate above to assist in keeping it moist.

After 9 hours smoking at a temp between 250-275 degrees with apple wood and charcoal, the finished brisket.

Pork belly after a 9 hour smoke.

Sliced brisket. Moist, flavorful and with a nice smoke ring.


GirlyFruFru said...

that looks good !!! Yum Yummy

BBQ Junkie said...

that brisket looks extra delicious

John said...

It looks very goods
I'll definitely to come back to your blog again.

Ribeye said...

I must agree with all of you. The food does look exceptionally good! My briskets have a nice smoke ring to them also, but I have NEVER cooked a brisket that had a smoke ring as pretty as the one in this picture. Sylvia, you DEFINITELY know how to throw down ......... LOL.