Remember the brisket I seasoned the other day? I meant to smoke it on Saturday and we got busy. Knowing it needed about 12 hours to smoke, I put it on first thing Sunday morning and it was still after dark before it reached 190°.
I used cherry wood and it’s delicious!
I’m thinking we’re going to have brisket . . one way or another . . every day this week! So far, we’ve had it sliced with BBQ sauce, scalloped potatoes and coleslaw. Then we had it chopped in a baked potato with sauteed jalapenos and onions, cheese and sour cream (really it was homemade Greek yogurt). Tomorrow we’re having brisket stuffed bell peppers.
And . . I froze half of it! Remind me to never let Vince buy such a huge brisket again!