It’s officially summer in my book. I saw a firefly during dinner last night.
Yesterday, Jeff took the day off and did his annual first-of-June ritual: five pounds of top-cut brisket, four cups mesquite wood chips and six hours of slow smoking. You could smell the barbecue up and down our street. After the meat was off the grill and the juices settled, I took a tiny bite off the end. Yowza! It would have converted any vegetarian.
When Jeff and I were first married, he cooked about as much as I did. We’d take turns making meals, many of which turned out better than anything we’d pay money for. Jeff would find these incredible recipes and impress the heck out of me. Then I started hogging the kitchen. These days, I’m usually the one at the stove. But when it comes to the grill, Jeff holds the spatula.
Barbecue purists say you can’t smoke brisket on a gas grill. This proves that you can. The rub works its way into the meat and fills it with southwestern flavor . However, you have to be patient. Resist the urge to turn up the heat and speed the process. Smoking the brisket takes about six hours.
