Did a brisket today

Unknown

I developed a taste for another brisket as I haven't done one in a while so went to the grocer and picked up a nice 6 pounder. Dug around in the December archives and printed out the meal posted by Elder Ward and thought I'd toy around with the fixin's. I decided to stay with the cooking method of 230* on the V-Rack over a drip pan that has served me well in the past. I soaked the meat in beer over night then used a modified version of the rub posted by Elder in his "World Class Brisket" post. I made the beans as posted by Tanker Tim in my new 5 quart duch oven and a big ole pot of Jasmine rice on the side. I used the sauce that Elder had included without alteration. Added slaw and garlic bread to the menu as well.[p]A fantastic meal all the way around. The brisket smoked a total of 9 hours to nail the preset Polder of 197* (adjusted for barometric pressure at 200*). It was absolutely fork tender, moist and very tasty. [p]I did not make any pictures for y'all this time as I think you need to try this first hand to appreciate it. The combination of foods were really a compliment to each other and the over all meal worked quite well.[p]Well wishes to all![p]Bob

Nature Boy

Bob's not Smokin',
Nuthin quite like a chunk-o-chest. Sooo, so tasty.[p]As long as you don't hurry them along, it is about the best Q you can do! Congrats on the success.

Elder Ward

Bob's not Smokin',[p]Man wish I were there.[p]Elder Ward