Yesterdays cook

Yesterday afternoon I ran a cook on the pit. I cooked six slabs of baby's for Michael Blankinships church group, some sausage and a small brisket flat. Ribs were cooked well. I still dont have my sausage maker so I bought some polish sausage at Sam's. Polish is traditionally a mix of pork and beef. I rub some of my "BigHoss" rub on the outer casings and throw it on the pit. The sausage brand that I used yesterday had a weird flavor to it that I didnt care for all that much. I can't really put my finger on what it is I'm talking about but it left an aftertaste. I plan on using that in some gumbo here soon Lord willing. The brisket was very good, which was a little surprising because it was the "flat"........and a very small flat (around 4lbs). The brisket is made up of two seperate muscles, the flat and the fat cut or triangle cut. Its THE toughest part of the cow. I loaded the picture so you could have an idea as to where it is. I prefer to cook a brisket like I do a pork shoulder......whole. But yesterday was just another test run to continue to "season" the pit so I just cooked this little flat to add another cut of meat in the pit. I was pretty pleased. Today & tomorrow will be pretty busy tying up loose ends before Martha and I head off to Alaska to fish on Wedensday. Bo's going to be manning this ship while I'm gone, and he'll probably do a little posting on the blog.