Toby Keil
Executive Chef
Sorry for the late post but I tweaked my back and stayed home yesterday. Anyway, on Monday I cooked a brisket using the offset smoker I bought at a garage sale for $20 bones. It actually wasn’t as much of a pain to use as I thought it was going to be. Yes its no WSM and I had to keep adding coals and wood throughout the cook but all in all it was a nice change and kinda fun. The brisket came out good but a tad bit dry for my likings but it was still good. We had roasted Brussels sprouts and some wild rice. In the plated shot I added some bbq sauce to mine that I jacked up using some really powerful hot sauce called Ass Blaster, the wife and kids wouldn’t touch it.