Smokin’ !!!!

LOCATION:  In our tiny house in Mission, Texas
WEATHER:  Another winner.  Sunny.  High 80

Now that we are winding up our 2-week quarantine, we are getting out more.  We took a walk around the farmland that encircles us.  We walked along the road where they are building the wall.  It is just massive.  We will try to get 10,000 steps in each day.

The last Harvest Host farm where we stayed/camped had one dairy cow and a large herd of beef cattle – miniature Herefords.  Since the cows are smaller, the cuts of meat were smaller.  We bought a brisket from them.  Last night started the 24-hour process……

We rubbed the brisket with salt and pepper and refrigerated it overnight.

Then,  this morning about 9:00, we started the smoking process.  George got the smoker to the appropriate temperature and we put the brisket on.

Two hours later, he turned it over and started “mopping” it with a sauce — BBQ sauce, beef broth, garlic, butter, and coriander. 

Every 30 minutes throughout the day, he mopped the brisket and turned it.

Each time I looked, it seemed to have shrunk.

The smoker does a good job – lots of smoke!  He had to continually add mesquite wood chips & charcoal to keep it at the correct temperature throughout the day.

The smells radiating from the meat were heavenly.

After 6 hours of this 30-minute interval mopping process, he wrapped the brisket up in aluminum foil and poured the rest of the sauce on top.

Another hour later, the meat was ready to come off the heat and rest. 

When you go to BBQ joints in Texas, you usually choose from several sides:  fried okra, mashed potatoes, charro beans, cole slaw, or macaroni and cheese.  Dill pickles and white bread are musts.  For us, I cooked some okra, trying to fry it more lightly than normal.  I bought charro beans, but forgot to serve them!!!!  I served with dill pickles, but couldn’t make myself buy limp, tasteless white bread.  We didn’t miss it.

We paired the dinner with one of our wine club’s cabernets.  Delicious.  The meal was a big success.  Next culinary project for George?  Tongue!  He bought one at the same Harvest Host farm, and it is awaiting its day in the freezer.

BOOK:  “Heavenly Date and Other Flirtations” by Alexander McCall Smith.  This is a collection of delightful short stories about romances.  I really like his writing style.  Very light, but enjoyable.  4 stars out of 5.

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