Memorial Day weekend! The start of grilling season!
Foodgoat got a head start - making this delicious brisket. However, it didn't quite go as planned.
The original plan: put a dry rub on the brisket overnight, smoke it slowly outside for several hours, and enjoy a nice piece of well-cooked meat for dinner.
It started off right - he got a nice piece of brisket, covered it with spicy dry rub (mostly paprika, but with lots of other spices) he made himself, and put it in the fridge overnight.
The next day, he took it out and put in the grill with a not too hot fire to smoke. In the meantime, he got out the brand new rototiller to prepare the garden patch.
And that's when the plan veered off course.
Because ripping up dirt with a gas motor and fierce blades is FUN.
He not only got our regular garden tilled and turned and ready for planting, he expanded it by about 60%!
He had so much fun, he took the rototiller to Culturefilter's house to till away the afternoon there too.
A couple of tilled plots and several beers later, Foodgoat realized he had left the brisket at home, still smoking away five hours later. So he went back, pulled the still warm brisket off, and popped it in the fridge.
The next day, the brisket went into the crock pot with barbeque sauce, gin, and a couple of other things that he happened to have on hand, and there it cooked for another couple of hours.
So the actual process turned out to be: put a dry rub on a brisket overnight, smoke for a couple of hours, get drunk on power tools and beer, forget about the brisket, put brisket in fridge, cook brisket in crock pot for several more hours.