The 1st half was great.. only it seemed like impending doom was just around the corner.
from yesterday
Allen, why are you not like 10,000 lbs. LOL
I keep moving...drink lots of water, and take a handful of crestor's every day. Seriously, I don't eat too many starches anymore. Mostly meat and veggies. Beer is my worst health enemy
It's that time again, been a little while since I had the smoker going. Looks like some good games this weekend. I had the wife stop by the butcher shop last night and was surpised at how competitive they were on prices compared to Publix. Actually ended up saving money on the brisket. Anytime you can match or beat prices and give some business to the local guy, thats a plus in my book.
I am going with the same rub I always use but am going to attempt to make some burnt ends for the 1st time. I have always seen this done on ribs but was watching some show last week and they did it with the tip of the brisket. Not much to it, cook it like you always do but catch all the Au jus that comes from the meat (i don't typically do this, I just let it fall into the water bowl), when the brisket is completed you cut off the tip, soak it in the au jus, put another layer of rub back on it and then back in the smoker it goes for another +/- 2 hours. When completed, you cube up the meat, resoak in the au jus and then serve hot. Will post some pics as it moves to completion.
