Have a Back Yard BBQ.

Have a Back Yard BBQ.

Having a Back Yard BBQ.

Start low and slow with cherry and apple wood.
Pick your cut of pork or beef with some fat marbling
First we seasoned and brined and beef brisket center cut portion and a short apple cider brine for the pork loin cut. Brine and seasonings should be done at least 48 hours before to get the optimum flavours and tenderness. I then soaked the wood shavings in a cherry whiskey water and add a small amount at a time. I find that by adding in intervals gets tastier results and a nice wood flavoured bark crust. Now when the base heat fire is just an even heat around 210 degrees you’ll need 5 to 6 hours of low heat cooking time depending on the cut portion size and weight. The ones in the picture were about 2 lbs. each. Once the fire is seasoned place the cuts on the grill and set a timer to baste or add more smoke chips. That’s why a pitcher of sangria and a chilled keg or two is good to have on hand. While that’s cooking time to make a  nice fresh snipped sweet and sour lettuce salad, baked beans done in the smoke with maple syrup and dijon mustard kick. Simple potato and macaroni salads round it off. Whiskey soaked cherry bread pudding with vanilla bean gelato for dessert. Got the backyard cleaned up too!