Last Friday night, David and I took the other half of the beef brisket we cut in half a few months ago and let it start to defrost. It was beef brisket time again. It is my absolute favorite meat that David smokes on the grill.
Of course, he doesn’t mind breaking out his grilling gadgets, chips and coals to put the smack down on a brisket as you can see. But he has been banished from cooking on the deck (he’s messy you know).
It was an ideal day to smoke a brisket. There wasn’t a cloud in the sky and the humidity was low.
The smoke from the mesquite wood tickles the brisket just right.
After about 4 – 5 hours of smoking, the brisket was wrapped in aluminum foil and left on the grill for another an hour. The brisket was then basking in its own steam and its juices were flowing inside and outside the meat again. After the hour, the brisket was removed from the grill and it was time to carve it. PERFECTION!
We decided Tater Salad would be the only accompaniment other than the sauce we make.
What a beautiful evening to sit out on the deck and watch the sunset with a glass of wine or two. 🙂
To learn about smoking beef brisket, click [HERE]!
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