Since we are on vacation and staying at home. I had time to spare. So....
I fired up the smoker and put on some Baby back Ribs and a nice Brisket from a young bull. I used some hickory mixed with a bit of beech chips for the smoke. I covered both in my own dry rub I left them on a couple hours low and slow until they developed a nice bark. I then wrapped them in foil and let them cook till perfection. Ribs about another 45 minutes, Brisket another 4 hours. Ribs were rested about 30 minutes sauced and eaten. Brisket was left to rest 1 hour, sliced thin and served with our own grown baby potatoes and topped with butter, sour cream and quark with herbs and spices as a topping. Fresh garden green beans as a side.
Quark is a traditional, creamy, unripened cheese tracing its origin to German-speaking and eastern European countries. ... Its texture is similar to that of cream cheese, pot cheese or ricotta with a fat content ranging from low to medium. Quark is usually sold in plastic tubs with most or all of the whey.
With so much Brisket left over, Chicago style Italian beef sandwiches are on the menu this week! Just need my peppers to ripen up real fast. LOL I have plenty of canned jalapenos on hand so no worries there.