Well the Mrs found choice briskets on sale for $1.59/lb with an extra $25 purchase so we are doing the obvious. She came home with a 14.75 pound brisket last night and it went on the smoker at 10:45 this morning. I trimmed off about 2 pounds of fat and got most of the fat cap down to about 1/4 of an inch or less. As usual we seasoned with North Main BBQ All N 1 seasoning.
8 hours and a lot of wood smoke later
Then wrapped in foil and into the oven at 250 for another 5 and a half hours.
The result is the photo at the top. Buttery soft, moist, smoky, and delicious! Not too shabby for a ten year old $75 smoker, some charcoal, and some oak and pecan twigs that rain down all over our yard. The hardest part was the delicious smell while waiting for the meat to cook down in the oven. Our place will smell like BBQ perfume for the next few days, not even counting when we warm up the brisket in the microwave.
I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ. A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer. If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT gmail DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW! I also have a separate bass fishing blog.