| Brisket, Spare Ribs, Chicken and Lengua (cow tongue) Part I |
| To take advantage of my smoker, I cook meat for the whole week and then some. I'll start by cooking a brisket (2am), then add some ribs (7:30am) and then chicken and lengua (9:30am). I'll be using a combination of lump charcoal and mesquite logs. To help get things going, I use some charcoal briquets. My goal is to keep the temp between 225 to 250 degrees and to not fall asleep more than an hour at a time and let the coals die out. |
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| It's 1am and I get the firebox going with lump, briquets and a log. |
| I use an oven thermometer to get an accurate reading inside my smoker. |
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| The brisket is in waiting, It has been rubbed with italian dressing, salt, pepper, garlic powder and chili powder. |
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| The brisket goes on at 1:50am. Temp is around 225 degrees. |
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| It's 7:30am and the brisket is half-way there. I now put it in a foil pan, but I don't cover it up. This is just to save the juices. |
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| Ribs have been rubbed and in waiting. |
| Ribs go in at around 7:35am, after I placed the brisket in a foil pan. |
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