A few questions I want to answer with today’s practice:
- how does brisket cooked without the “Texas crutch” compare with foiled brisket?
- can I cook a 3kg brisket in under 10 hours this way?
- how does Lap’s smoked andouille work with beans?
- does adding coffee to the rub improve it?
280g pinto beans, soaked overnight
1 large onion
1/2 green pepper
So my killer, secret ingredient here is Lap’s smoked andouille links … and it’s only a secret because he won’t tell me the recipe! I got some chipotle ketchup from Man-food.co.uk and bunged in a load for heat.
3.1kg- very fatty
apple & pear
|17.50||260||180 (thickest) 200 (thin)||80% – opened|