It’s Labor Day weekend and grills across the country are firing up for end of the summer cookouts. We hosted one yesterday, and I was up before the sun (5AM to be precise) to start smoking a brisket for a gathering we were hosting that evening. I removed the fourteen pound mass of meat I had purchased and seasoned the night before from the refrigerator. I snapped on some rubber gloves and began rubbing a little extra seasoning on the brisket ensuring it was fully covered. I ran my fingers across the layer of fat that separates the two major […] Read more »
