I have been spending way to much time being a budding beef producer. This weekend I am becoming a consumer. An eleven pound untrimmed brisket was dry rubbed this morning with chilie powder, onion powder, garlic poweder, cumin, cinamon, cayanne pebber and black pepper and is lounging in the refrigerator. Sometime tonight it will go on the grill for 12 to 18 hours of indirect heat and hickory smoke.
This was supposed to be for the Super Bowl but since the Colts were not invited to Detroit, the brisket will be the main event.
Now only one more decision. While watching the smoke hour after hour--should I consume whiskey and 7-up or rum and coke?
This was supposed to be for the Super Bowl but since the Colts were not invited to Detroit, the brisket will be the main event.
Now only one more decision. While watching the smoke hour after hour--should I consume whiskey and 7-up or rum and coke?