Tuesday, June 16, 2009

Getting close to the 5-hour mark

1:18 PM: After Drew gets back from HEB with 20 more pounds of Mesquite woodchips (in honor of B-rad's "Skeet" Texas, roots) and Brad adds more chips...

we took the brisket off and wrapped it in foil, as some instructions suggest doing at the 4-hour mark, in order to keep the meat from drying out. Hands snug in rubber kitchen-sink gloves, I moved the brisket into the pan, and Brad did the wrapping. We didn't even blink when our faces were bumrushed with smoke, after opening the smoker. It was all very manly.

Things going smoothly. We think.

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