Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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68 JUNE + JULY 2018 / I N - D E P T H / instead he grabs from different styles for different meats to create deliciousness all around. His brisket, served up Texas-style, smokes for about six hours to develop a perfect burnished nearly burnt "bark"—the term for the crusty exterior layer—and then cooks for another six hours wrapped in paper to keep from getting too smoky. Sullivan says that using prime brisket enables him to cook his meat faster than if he was using a lesser cut—though 12 hours sounds like a long time, some recipes call for 19 hours or more. at long cooking time means that Sullivan has to be in every morning at 4:30 a.m. to light the fire, so it's good and hot by 6:00 to toss the meat on. From that point, the dozens of slabs need to be checked every 20 minutes to ensure they are cooking evenly and not getting too dark. Sullivan may spritz the meat with a mixture of water and vinegar to slow the darkening. Close monitoring is critical; Sullivan's smokers are heated solely by wood—oak to be precise—and variations in the weather and the wood mean every day the heat is different, but the product must turn out the same. "e hardest thing about barbecue is consistency," Sullivan says. "I keep my running shoes on all day." CONTACT 6 Fruit St., Byfield, 978-462-1204, rustycanbyfield.com Rusty Can's BLT made with grilled toast, house smoked bacon, lettuce, tomato, pickle, and mayo. • NO FLARE UPS • JUICY AND TENDER RESULTS • WIDE TEMPERATURE RANGE • FAST, EFFICIENT, EVEN HEAT • EASY TO USE, SIMPLE CLEAN-UP • MADE FROM LONG LASTING MATERIALS YOU'RE INVITED TO OUR SABER GRILLING DEMONSTRATION ON JUNE 23RD, 11AM–2PM 140 South Main St (Rt 114) Middleton MA | 978-774-1621 Learn More At YankeeFireplace.com