Brisket

Since I love to cook, and I’m always trying new recipes, I come across a few duds. I can usually make them something we enjoy but sometimes, I have to change the original recipe so much that I don’t even feel like I’m using the recipe. One of the best recipes/techniques I’ve ever found is the brisket from Hey Grill. I wrote about it originally in this blog post, which was back in June and I can’t imagine ever doing brisket any other way.

I had taken a brisket out to defrost and cook while Chad was here but we never got around to it. Yesterday I seasoned it and put it in the smoker last night. This morning, when it got to 165°, I wrapped it and put it back in to continue cooking to 202°.

Then I put it in the cooler and took a nap and slept for three hours.

When I woke up, our late lunch/early dinner was ready to cut and serve!

Does that look perfect? It should .. because it is! 

Leftovers filled in the rest of our dinner. Scalloped potatoes, anasazi beans from last year’s garden, fermented turnips and pickles.

It’s just a little after 4 p.m. I should be able to sit and knit til midnight or later . . after sleeping half the day!