In honor of BBQ month, we decided to bbq our first brisket of the season. We dug out our well-used 10-year old copy of Smoke and Spice and decided to make the tried and true Braggin-Rights Brisket recipe with the recommended side dishes of Boarding House Macaroni Salad and Cowpoke Beans. We went to the store the day before and picked out the perfect piece of meat. Friday night I made the rub and vigorously massaged the meat with it. Saturday morning, around 11:00, we placed this wonderful meat on the bbq.
At a little over 4 lbs, smoking for 1 - 1/2 hours a pound, we figured dinner would be around 6:00. Around 12:00, the internal temperature was around 150 degrees. We only needed it to get to 190. Dinner might be early. Soon the meat was at 160 degrees, and there it pretty much stayed.
6:30 p.m. came and went with our brisket at around 160 degrees. Around 7:30, we ordered pizza and at 10:00 p.m. We finally took this off the grill:
We wrapped it up in tin foil, put it in the cooler and went to bed.
So, my next post will be about my wonderful Mother's Day BBQ Dinner.