Edit: some rub ingredients not shown, so as to protect copyright
How it’s done downunder. The brisket is rapped in foil on the bottom with it’s secret rub and the leg of lamb with rosemary and garlic on the top.
I should add food miles about 200 yards and the brisket was properly aged.
Proofreader was having a few beers and missed the W.
Very nice! I’ve never had a smoker, and I’m between grills at the moment. Had a gas grill which I hated because everything tasted like gas. Going back to hardwood charcoal before Summer gets here.
Agree about the gas grill & I recommend trying a pellet smoker/grill at least for a couple of months just to say you did it. Too bad you didn’t swich at the end of fall when new grills/smokers were 30%-50% cheaper when stores needed to make shelf room for winter/Christmas merchandise. Actually, if you have a truck, the time, desire & know-how, the best time to get a new used grill is right after Fathers Day out of people’s driveways for free. I’ve been using a Camp Chef pellet smoker that also burns hardwood that I picked up for free. It was a $400 smoker that someone left opened/uncovered, the pellets got wet & swelled up. A suburbanite dad got a new grill for D-Day & I got a near new used one for 1 hour of cleaning. I love that free grill. I’ve recycled a few good grills over the years from suburban driveways.
Reminds me of one of my best friends back home - he wouldn’t hesitate to treasure other folks’ trash at the curb (not saying your smoker is trash!). After Hurricane Katrina he picked up Persian carpets and more, which he scrubbed clean. His daughter complained about his “poop rugs”.
