Brisket

Continuing my quest to master the charcoal BBQ...

(I have alot of practice ahead of me)

The brisket was dry rubbed and wrapped tightly in plastic overnight.  My rub was a combination of salt, black pepper, ground green chiles, red chile flakes, brown sugar and ground coffee.  I mopped throughout the day of smoking with Steen's cane syrup.  

For supper I added a little wedge-ette salad and a slice of white bread.  

My Pork Butt

I cooked this 6.5 LB pork butt, my first time on the charcoal smoker, for about nine hours.  It has a green chile rub with salt and pepper that I rubbed into the meat 24 hours prior to cooking.

Then I made chiles rellenos.  (sort of , except mine had meat)From Marc Bittman's How to Cook Everything -- I used my iphone app for the cookbook -- it is THE BEST!  I served the stuffed chiles over creamed corn(also from the Bittman book or app) 

The next day we had shredded pork tacos.

Oh the joy of low and slow cooked meat!  I was incredibly proud!