Tuesday morning smoke underway.

[Richard Marquez]

Took the day off from work to hang out with the kids on their Easter break. Up at 0600 this lovely, sunny SoCal morning with a prime 5.5 lb brisket rubbed (Texas BBQ) and on the grill by 0700. Almost 4 hours into it and holding steady at 238 for the past 2 1/2 hours (Maverick probe through top vent). It's a lovely sight and smell first thing in the morning with a hot cup of coffee and my jack russell terrier running around like his tail is on fire (I double checked that it wasn't, just to be sure).

On target for a lovely dinner with a glass of red. I almost feel guilty for missing work today. Almost

Wanted to take some pics of the meat before and after rub, but couldn't find the camera and wasn't about to wake the wife to ask where it was (can you imagine?). I'll take some post cook flicks.

 

[Ralph G]

Sounds good!

 

[Rich Paq]

Just wondering what type of red wine did you use to pair with the brisket?

 

[Gary H. NJ]

That's a beautiful day Richard...

 

[MacPete]

The easy answer is probably a Cabernet Sauvignon, but you might like a Chilean Malbec, or better yet Carmenere for a peppery finish.
And thats probably the first wine recommendation on TVWB boards!

And Richard, there is nothing better than a Tuesday smoke!

 

[Jim Lampe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by MacPete:...but you might like a Chilean Malbec...And thats probably the first wine recommendation on TVWB boards!! </div></BLOCKQUOTE> second

"Got the bottle of Budini uncorked..."