Andrew and Henriët were coming out west (how odd that sounds) for a wedding in Couer d’Alene over the 4th of July. Anytime they come home we try to get a party organized; I finally feel confident enough in my brisket to share with a group and this would be the best chance of the summer.
They were due to arrive at 6:00 on Friday evening June 28; my favorite butcher, Gartner’s Meats, is close to the airport, about an hour from home. It seemed like a perfect plan; pick up the meat, then the kids and home in one trip. As the poet Robert Burns observed in his poem “To a Mouse, on Turning Her Up in Her Nest with the Plough”
The best-laid schemes o’ mice an’ men
Gang aft agley,
The best laid schemes of mice and menGo often awry
(and people told me my English Literature major was a waste).
Andrew called me from the airport to tell me the plane would be a few hours late. Since Gartner’s closes at 5:00 it meant I’d need to make two trips. No big deal; I have Fridays off now that I’m semi-retired and it was a nice warm day for a drive to the DES (Dreaded East Side). Oh, except it was Friday before a holiday weekend and there was road construction on one of the freeways resulting in backed up freeways all over town. A 45 minute drive out to Gartner’s took two hours; followed by another hour back. And I had that trip to look forward to later that night when Henriët and Andrew arrived at 9:30. Oh well, it was an inconvenience but didn’t rise to the level of “grief and pain” Burns referred to. And the results of the two trips were well worth it; kids at home and good barbecue.
It went on the smoker at 8:35 on Saturday night. A few laters I went out to check on it.
|Brisket on the smoker for a few hours|
|Andrew caught me in action.|
It finished in about 12 hours – much faster than I planned for. I separated the point from the flat, cut the point into chucks, dusted with more rub and put it back on the grill for an two and a half hours (one hour would have bee great).
|Burnt ends. The real treat of brisket. Almost as good as bacon|
I wrapped the flat in foil, and put in a Coleman cooler wrapped in towels where it stayed toasty warm for 4 hours.
|The flat cut across the grain. Decent smoke ring.|
|Dinner is served. It tasted better than it looks here.|
I used the Cook’s Illustrated barbecue sauce recipe which is my go-to. Simply the best barbecue sauce I’ve had. I’m not bragging; credit goes to Cook’s Illustrated, not me.
|Barbecue sauce ingredients|
I smoked this on a Mak 2 Star Grill. If you’d like to see the details of the cook, check here. (10/5 corrected the link).
Later in the afternoon the family arrived bringing side dishes and what-not.
|Andrew, Linda, and Sarah|
It was a hot day so we jammed one table right next to the house to get some shade.
|Sarah, Andrew, and Henriët. We are blessed to have these two wonderful women in our family.|
This picture captures a very rare image of Jeff in the wild.
|Starr, Charlie, Jeff, and Jim|
Chicken Rating: ★★★★★ 5 out of 5 stars. Brisket! Yum!