I fired up my smoker Wednesday and cooked four large butts for pulled pork and a small brisket that I wanted to experiment with. I'm not one to follow the crowd when it comes to rubs, seasonings etc. Soooo, for the brisket I ground up bonito flakes, seaweed, roasted tomato powder, cumin, garlic and a few other basics. But I tried something kinda fun. I took a top to a disposable pan and poked a few tiny holes in it and set it on the grate directly above the brisket. Here's what I put on that:
Yep, duck fat slowly dripped down on to my brisket. The flavor was outstanding and I will be doing this from now on. I was supposed to flip the darn thing over half way in the cook and I forgot so I didn't get the nice smoke ring I wanted because I had the fat cap up. Wouldn't do well at a competition, but it tasted fabulous.
The butts, were just that. They always turn out great. Probably the easiest thing to cook on a smoker.