Here's the brisket I cooked today. When I got home from morning errands, I turned the oven on to preheat and went outside to make a cheery little fire in the pit. Then I applied my special beef rub to this small (7 lb. or so) packer. Onto the grill over the flames for a while on each side, just to char it up a bit, then it was sealed up in its pan with a little water and put in a slow oven. Five hours later, the magic was ready to unveil.Beauty shotBeefy goodness
Each slice is nearly three quarters of a pound of pure beefiness. Since I'm going to be at Annual Conference four days this week, this is what Deanne is living on for most of the rest of the week.
Ya know, if I wanted to actually work,
I think I could make a living selling this brisket.