I went for a Memorial Day Trifecta this weekend. The brisket came out delish... added more sugar and less pepper this time, worked out great. I also combined brown and granulated sugar, which seemed to make a nice bark. I prepped the meat the Saturday night with yellow mustard and dry rub and cooked at 225 on Sunday. I used Pecan wood, which came out great for the beef. At 150 degrees internal I took it out of the smoker and wrapped it in foil until it hit 185. I put it in an insulated cooler for a couple of hours and then the fridge for overnight. I find the brisket always tastes best the next day. The day I served it, I steamed the brisket for 90 minutes... by far the best way I have found to reheat brisket.
Next was the smoked 5-Cheese Mac. I made a lot! My kids prefer shells, so 3x 12oz boxes of shells. I boiled these on the stove for 12 minutes while I made the cheese sauce. I found 8 oz bags of a 3-cheese combo shredded and Parmesan shredded. Add in cream cheese and we have 5-Cheese Mac.
Topped everything off with a trifle and we had a very memorable culinary holiday. Thank you to all of our current and past armed forces that allowed me and my family to have such a special moment in the greatest Country ever created.
Next was the smoked 5-Cheese Mac. I made a lot! My kids prefer shells, so 3x 12oz boxes of shells. I boiled these on the stove for 12 minutes while I made the cheese sauce. I found 8 oz bags of a 3-cheese combo shredded and Parmesan shredded. Add in cream cheese and we have 5-Cheese Mac.
Topped everything off with a trifle and we had a very memorable culinary holiday. Thank you to all of our current and past armed forces that allowed me and my family to have such a special moment in the greatest Country ever created.
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