My brother-in-law from Pennsylvania is here visiting this week. I had a packer brisket from Kroger, one of those choice ones for $1.99/lb. they had last week, so no time like the present.
Not a lot of pics, but I trimmed and seasoned it with SPOG, rested overnight, and onto my Ok Joe with oak. After about 5 hours I started basting it with rendered beef fat...
![20230802_132035[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20230802_132035[1].jpg")
Made a pan of
Dutch
's Wicked Baked Beans, using peaches instead of pineapple, and slid them on beside the brisket...
Took about 12 hours to get the brisket tender and then it rested while I cooked the corn and pan fried okra with bacon and chopped onions. Everything is about ready and the natives are getting restless...
Slice the brisket and it's time to eat...
Give thanks...
Dig in...
![20230802_184708[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20230802_184708[1].jpg")
I did not wrap the brisket, maybe should have, as this was not my best effort. The brisket was fairly lean and it got a little hard on the bottom so another thing I could've done differently is put the beans on the right side of the grate and the brisket on the left away from the heat. Food for thought for next time. Anyway, at least I have some left over to take on our fall fishing trip to Tennessee in November.
My BIL is a big Aaron Franklin fan so I made his regular BBQ sauce recipe from his 1st book and we all enjoyed that. I think next time I'd amp it up with a dose of cayenne.
This summer has been pretty busy for me, but is starting to slow down some now (as soon as I say that, the phone will start ringing...
). I haven't been on here as much and really have only been cooking a little just to survive , nothing that takes a lot of thought or time, both of which I've had very little of. But be forewarned, that might be about to change...
Enough of my rambling, y'all have a great day and weekend...
Not a lot of pics, but I trimmed and seasoned it with SPOG, rested overnight, and onto my Ok Joe with oak. After about 5 hours I started basting it with rendered beef fat...
Made a pan of
Dutch
's Wicked Baked Beans, using peaches instead of pineapple, and slid them on beside the brisket...
Took about 12 hours to get the brisket tender and then it rested while I cooked the corn and pan fried okra with bacon and chopped onions. Everything is about ready and the natives are getting restless...
Slice the brisket and it's time to eat...
Give thanks...
Dig in...
I did not wrap the brisket, maybe should have, as this was not my best effort. The brisket was fairly lean and it got a little hard on the bottom so another thing I could've done differently is put the beans on the right side of the grate and the brisket on the left away from the heat. Food for thought for next time. Anyway, at least I have some left over to take on our fall fishing trip to Tennessee in November.
My BIL is a big Aaron Franklin fan so I made his regular BBQ sauce recipe from his 1st book and we all enjoyed that. I think next time I'd amp it up with a dose of cayenne.
This summer has been pretty busy for me, but is starting to slow down some now (as soon as I say that, the phone will start ringing...
). I haven't been on here as much and really have only been cooking a little just to survive , nothing that takes a lot of thought or time, both of which I've had very little of. But be forewarned, that might be about to change...Enough of my rambling, y'all have a great day and weekend...
. Love to see the little ones giving thanks !
