BBQ program for the day...
I snagged a 10 lb. USDA Choice brisket. (Sure wish I could find a Prime.) It is about 9 lbs. after trimming. Yesterday, I trimmed it and cut it in half giving me the flat and the point. (This will be easier to position in the bullet.) A standard rub was applied... salt, paprika, ancho chile powder, pepper, cumin, garlic, cayenne. I mentioned on the smoking meat thread that I discovered this magic technique of putting the meat in a 2 gallon ziploc and poured in the rub and massaged it in from outside the bag. This made for even coverage of the rub and no stained fingernails. The brisket will go on the bottom rack for now.
For the top rack, I have a small, 4 lb., pork loin roast that had a really nice fat cap. I brined it for 24 hours in a standard brine with some soy sauce and bitter orange juice. The Virtual Weber Bullet site
went nuts over pork with orange so I had to try it. Last night I took it out of the brine, inserted some garlic slivers into the fat cap and applied a Central American style rub that I got out of Gourmet magazine a few years ago. The rub is toasted black pepper corns, coriander and cumin seed, ground and mixed with salt and sugar. I will use more of the orange to mop it and finish with a parsley chimmichurri (sp?). This is a recipe development experiment that will get extended to a bigger piece of pork in the future if it is any good. Any porky juices and mop will drop down on the brisket. This does not sound like a bad thing but should be interesting.
The plan is that the brisket will finish up late this evening. It is supposed to travel to a friend's house tomorrow. That travel may either not happen at all or happen only by boat. The weather man says we have had 6 inches of rain so far. No wind though.
Second cup of coffee about half gone. The bottle of dark rum has caught my eye. I like rum in coffee. Well... It is a little early for that.