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…

October 17, 2008 – 7:58 pm | By Scotch Drinker | Posted in Food | Tagged , | Comments (2)

2 Comments

  • Katy wrote:
    October 17, 2008 at 10:37 pm

    You make freakin’ awe­some barbecue.

  • Scotch Drinker wrote:
    October 17, 2008 at 10:45 pm

    :-) 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. :-)

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