The past year has been crazy with photography jobs, filming the show, and other work related events. Keeping up with friends kind of slipped onto the back burner so Shelly and I decided to have people over at least 1x a month to try and have some semblance of a social life.
Its really nice taking a whole day off to relax and cook for friends and family.
Today’s menu includes…..
Memphis style BBQ venison roast, Texas style smoked brisket, green beans, roasted butternut squash with rosemary and garlic, and home made rolls. Possibly a pound cake for desert.
My job is to man the smoker so here is what I have rolling.
Rubbed a venison roast in Memphis style BBQ rub and put it on the bottom rack.
Top rack has a flat cut brisket rubbed with a Texas style brisket rub.
Couple chunks of apple wood and a handfull of hickory nuts providing smoke.
Venison roast should be done in 4 hours and sliced thin for lunch meat.
Brisket is going to get 1 of 2 treatments depending on the wife’s plans for the oven.
1. Smoke until our dinner guests arrive at 6pm. This is the least desired option since my smoker seems to have trouble maintaining temp and it might not be tender enough.
2. Smoke for 2-4 hours, mummify in foil and place in oven at 500′ for exactly 60 minutes then turn oven off and don’t open oven for 4 more hours under pain of death. This has always resulted in tasty tender brisket.
What are you making today?
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