TimBear
Sous Chef
Hello all,
After talking with Toby on Friday about the brisket that he was going to smoke on Saturday; I decided I was going to smoke a brisket on Sunday for a nice end to my 3 1/2 week vacation. Yes I went back to work today.
So anyways; I picked up a 15 lb brisket and I put my own rub blend on it and let it get happy all night in the fridge. I got up at 6:30 am; which was not easy after I spent several hours at Toby's the night before drinking beer, tequila and eating that incredibly delicious brisket he smoked (I went home sat by the fire, lit a cigar, cracked another beer and fell asleep by the firepit at around 1 am). So yes I got up at 6:30 am (with my loyal red-lab) got the smoker ready and put the beast in the pit (the bisket, not the dog). I used Kingsford original and some "Best of The West" mesquite chunks. I got the pit settled in at around 230* and set the meat thermometor for 195*. Toby came over and we had a few beers and we talked about the brisket he made the day before and talked with two of my 3 boys (Hayden & Lukas) about movies and life in general. When it hit the mark I took it out of the pit and wrapped it in foil and put it in the ice chest for about 2 hours. I then made stuffed zuchini w/spinach-feta & pine nut stuffing (made from scratch) and a nice tossed salad w/avocados. I then made a home-made sauce (KC style, but sweeter). It was awesome!!!
After talking with Toby on Friday about the brisket that he was going to smoke on Saturday; I decided I was going to smoke a brisket on Sunday for a nice end to my 3 1/2 week vacation. Yes I went back to work today.
So anyways; I picked up a 15 lb brisket and I put my own rub blend on it and let it get happy all night in the fridge. I got up at 6:30 am; which was not easy after I spent several hours at Toby's the night before drinking beer, tequila and eating that incredibly delicious brisket he smoked (I went home sat by the fire, lit a cigar, cracked another beer and fell asleep by the firepit at around 1 am). So yes I got up at 6:30 am (with my loyal red-lab) got the smoker ready and put the beast in the pit (the bisket, not the dog). I used Kingsford original and some "Best of The West" mesquite chunks. I got the pit settled in at around 230* and set the meat thermometor for 195*. Toby came over and we had a few beers and we talked about the brisket he made the day before and talked with two of my 3 boys (Hayden & Lukas) about movies and life in general. When it hit the mark I took it out of the pit and wrapped it in foil and put it in the ice chest for about 2 hours. I then made stuffed zuchini w/spinach-feta & pine nut stuffing (made from scratch) and a nice tossed salad w/avocados. I then made a home-made sauce (KC style, but sweeter). It was awesome!!!