One thing that I enjoy doing is smoking meat. In the Midwest, they call it Barbecue. In Texas anything that goes on a grill is called a Barbecue. But, let's just move back to the smoke, the coal, and the challenge to bring a smokey flavor to meat. I just love the process.
It takes a great deal of time, and the risk is that the adventure fails and the meat winds up tough as leather.
Today, I got a brisket on the smoker and it has been on the smoker for about five hours.
It is a slow go, and I think I need to leave this world to go back to the world of smoke.
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3 years ago