Tuesday, December 7, 2010
Yankee Pulled Brisket
I clearly recall getting this gift at the 1984 wedding. It came with a small charcoal grill and a barbecue book from Jane Butel. In it I found this recipe that is so labor intensive but worth it.
Dave and Dan (best men at both weddings) are coming over for a shrine session tomorrow and I can't just serve fine brews.
So this recipe is on tap. You have to cook the brisket for four hours in liquid smoke. The next day, you pull the brisket. This is a major pain. I thought I would listen to tunes while doing it but instead watched the news. Anyway, once it is all cooked up, it's paired with pickles, baked beans and slaw. So we will have that fine meal and then hit Binney's for the beer tasting festival. Next up is the Shrine Session with big thoughts, tunes and big brews. Oh, gosh, that's a lot of calories.