Last week I was on a call with my peers who also sell double decker tour bus tickets to the tourists. The question was posed as to what we were doing over the Memorial Day Holiday. Not a lot of fun adventurous plans given the current environment but we are trying. AC(Not Wharton) informed us that she will be taking a maiden voyage with the smoker that she got her husband. She was asking for suggestions so brother S(squared) said that I should help her. Of course I would, I actually live for this kind of shit since I don’t have a grill of my own now.
AC(Not Wharton) and I had a quick conversation on Friday on the items that she needed to get prior the cook. We spoke about technique and how to prep the meat. It should be mentioned that AC(Not Wharton) practices Kosher Dietary with her family. I am always enthralled with other religions so it was interesting learning how the food had to be prepared. We were able to add some traditional BBQ Techniques and keep her still in the good graces with Temple. She and I agreed on Sunday and I told her to call me if she had questions.
So for you folks who don’t know how to smoke meat it can be intimidating. Add to that it being your first time using a smoker that has a layer of dust it’s daunting. I mean this can be down right frightening because you have put yourself out there and you can’t just paddle back in. Day of the cook AC(Not Wharton) calls me scared that she has already messed up because she didn’t dilute the Pineapple Juice marinade. It was here that I informed her that Rule Number one for Pitmasters; “Pitmasters never make mistakes, everything we do is calculated, planned, and or modified at the last minute if needed.” There is another golden rule that Brother Guido (a fellow teammate) says but it didn’t really apply here “Get them Drunk and Stall, Stall, Stall!
We get the wood chips on the hot coals, the Brisket on the smoker and we start checking hourly. Things are going well but I can get the sense that AC was feeling that smoking meat should be a on a time table like you cook in the oven. Here we learned another lesson on that you have to be subtle and always be reactive. No cook is the same. We get a two hours into the smoke and we are nearing the time to pull them off (a little early but that is fine, this smoker doesn’t have a bottom daisy wheel damper) and we wrap it in foil. As expected, we have to add more charcoal and we get the brisket singing in the foil.
I ended up going to the Commissioner to say hello to Brendan but AC(Not Wharton) sends me the pic of the finished product. What I like most about this was her feedback, she gets it.
- “I didn’t Season it so well.” (we can also talk about injecting too)
- “Tasted a little over seasoned.” (we can work on that, we can keep it simple and season it on the back end)
- “Not a fan of the thin layer of Mustard to put on the brisket before we season it.” (Disclaimer to AC – I do that for Pork Ribs and I may have gotten that wrong. I don’t really cook Brisket like the Asian Fireman or Myron Mixon) We can use oil or the residual juice.
- Wants to get a less lean Brisket next time. (We need to talk to the Asian Fireman on that)
Hey, I was pumped that she was happy with it. To cook a dish that you are unfamiliar with is hard. To prepare the dish on a cooking apparatus that you have never used before – That pretty incredible. But to do this and your teacher is in Brooklyn when you are on the island of Long…Get the F out of here!
What can I say, us New Yorkers are pretty resourceful and can pretty much do everything. Personally I can’t wait to come out and hang with AC(Not Wharton) and we do some whole chickens beer can style or Burnt Ends. Oh Burnt Ends are the Bees Knees! You are ok if I smoke a couple dozen cigars in your back yard right?
So Congrats AC(Not Wharton) we smoked a Brisket and didn’t burn up your backyard.
Welcome to your new addiction.
Just make sure we do this in the summer because that sucker is going to be a beast getting it to temp in the winter.
Oh and AC(Not Wharton) you have to name your smoker now. Its a Pitmaster Tradition.
I am proud of our Sunday Cooking project.