The Great Brisket Experiment: 2013

If there’s one thing I like almost as much as stuffing my face full of smoked brisket, it’s barbecuing it myself.

SpiritAnimalBrisket

Okay, that is a lie. Barbecuing brisket — and pork shoulder for that matter — is one of those things I really, really look forward to doing. And I maintain the kid-on-Christmas-morning glee until one of the following

  • The shopping trip turns into a shit-show of an obstacle course
  • The weather decides not to cooperate
  • Five hours into the proceeding and I’m just trying to stay awake
  • When the food is served and everybody’s all, “THIS IS AWESOME” and I’m thinking “This is shit. It’s crap. It doesn’t taste like Black’s or Franklin’s or Hill Country or Brisketlab. AND OH MY GOD, DID YOU JUST PUT SAUCE ON THAT?!?!”

But this last barbecue? It was going to be different. Because I’d learned something while in Texas with Nick on our Fabulous Brisket Tour. And it was game-changing.

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