smokin’ good

A month ago I didn't even own a smoker. Now I feel like a BBQ queen. While our 4th of July celebration couldn't have been better, I was a little disappointed in myself. You'd think somewhere in those 8 hours of smoking my brisket and pork shoulder I would have thought to take a picture. But no — sadly, I did not. Coors, you are at fault for that one. So naturally, the best option was to do it again.

The second run around, Matilda produced fantastic results again.
Matilda? Huh? Sidenote: I named her. Matilda because she works magic on meat (& it was the first thing that came to me).

Anyway, if you've ever smoked meats, you know the effort that goes into it... constantly checking temperatures, basting the meat, keeping the coals hot.... the list goes on (hence the reason I don't do this every weekend). Sounds exhausting, right? Maybe, but the final product was the greatest reward!

Since I still consider myself an amateur pit master, I searched for what I thought looked like great recipes. The brisket recipe was adapted from Bobby Flay's recipe and the pork shoulder was adapted from a blog, Phoo-D that made me want to eat my computer. The second time I used a different rub for the pork, not that the first one wasn't good, I just wanted to try another recipe I had found from another blog, by Chase Blackwell.

Both the brisket & pork shoulder were incased by an incredible chewy, crunchy crust that provided great contrast against the fork tender meat on the inside. MMMM... I'm can't wait to eat leftovers for lunch today.
If you're looking for a delicious project, this is perfect — just be patient! You're belly will thank you.

Spicy Smoked Brisket, adapted from Bobby Flay's recipe

• 4-6 lb. brisket, trimmed with 1/4" inch fat cap on one side
• 2 Tbsp chipotle chile pepper
• 2 Tbsp chili powder
• 1 Tbsp paprika
• 1 Tbsp smoked paprika
• 1 Tbsp cumin
• 1/4 cup brown sugar
• 1 Tbsp kosher salt
• 1 tsp cayenne
• 1 Tbsp dry mustard

Combine all ingredients and rub on brisket one day before smoking.
Pork Shoulder, from Chase Blackwell

• 4-5 lb. pork shoulder, bone in, extra fat trimmed
• dijon mustard
• 2 Tbsp fresh chopped rosemary
• 1/4 cup brown sugar
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp cumin
• 2 tsp kosher salt
• 1/2 tsp cayenne
• 1/2 tsp freshly ground black pepper

Mix ingredients from rosemary to black pepper. Slather the pork shoulder with dijon mustard, approximately 2 Tbsp and then rub the spice mixture all over to coat. Let sit for one day.

* Next time I try this I plan on using more rosemary and possibly more brown sugar & salt. While it was delicious, I didn't get the rosemary flavor I was hoping for.