So It Begins

The brisket is room temperature and happily rubbed down with secret stuff. The coals are hot. The smoker is 219 degrees moving towards 235. The hickory chunks are prepared. It’s time to start smoking. 14 pound brisket, 8 PM start time, so that baby should be done tomorrow morning around 10:30 or so. Then the Violated Chicken goes on.

Now the question is, do I work on something interesting or drink beer? Hmmm. . .

0 comments on “So It Begins

  1. You make freakin’ awesome barbecue.

  2. You make freakin’ awesome barbecue.

  3. 🙂 Glad you’re the type of girl that likes Texas barbecue. Don’t tell Kat, but Albertson’s had a buy one pack of ribs, get two free sale today and so I have three slabs of ribs that I’m probably going to cook next Sunday or the one after. You’re welcome to come over and have some of that, if you don’t mind a bunch of drunk people watching football. 🙂

  4. 🙂 Glad you’re the type of girl that likes Texas barbecue. Don’t tell Kat, but Albertson’s had a buy one pack of ribs, get two free sale today and so I have three slabs of ribs that I’m probably going to cook next Sunday or the one after. You’re welcome to come over and have some of that, if you don’t mind a bunch of drunk people watching football. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *