Smoked Brisket Result

In article <[email hidden]>,

Debbie said:

Well we had our brisket yesterday. It was wonderful. It could have stayed
on the smoker a little while longer, but the gang was getting impatient and
the kids were growing cranky. The heat and the resulting periodic thunder
storms added to the ambience. :-) There was a lovely smoke ring and the
flavour was divine. I followed the directions on the link posted by Victor.
I had previously incorrectly stated that Ed had posted the link. The only
departure from these instructions were I added some red wine to the
garlic/onion mixture I rubbed on the meat and the brisket was removed before
the temp could read 170 in the heel. It had gotten to about 160 or so.

In the pm while waiting for the brisket, we enjoyed canapés of tuna, salmon,
walnut and cucumber, grape and cheese cube kebabs with a mint sauce, cream
cheese stuffed grapes, and layed taco dip with pita chips.

The sides with the main course included:

Baked Beans
Grilled Pineapple as per Alans post on the 11th
Grilled Portabello caps as per Katra's post on the 11th
Potato Salad
Cole Slaw
Taste of Dorset Wild Rice Salad as posted by Barb Schaller on June 11
Onion Ring Salad
Waldorf Salad
Endive and Mandarin Salad with a Honey Orange Dressing

Dessert was Walnut Ricotta Torte
and Watergate Salad as posted by Damsel on the 11th.

There was little food (or wine or beer) left. No-one regretted how they
spent this past Saturday.

Thanks to everyone for all your suggestions.

Debbie

Most welcome! :-)
Glad you liked the portabellos.....

I'm going to have to try some cheese stuffed grapes for dad
one of these days......

This list is grand isn't it?

--
K.

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"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well we had our brisket yesterday. It was wonderful. It could have stayed
on the smoker a little while longer, but the gang was getting impatient
and
the kids were growing cranky. The heat and the resulting periodic thunder
storms added to the ambience. :-) There was a lovely smoke ring and the
flavour was divine. I followed the directions on the link posted by
Victor.
I had previously incorrectly stated that Ed had posted the link. The only
departure from these instructions were I added some red wine to the
garlic/onion mixture I rubbed on the meat and the brisket was removed
before
the temp could read 170 in the heel. It had gotten to about 160 or so.

<snip>

Quoted message said:

Thanks to everyone for all your suggestions.

Debbie

Debbie,

Sounds delightful! All this brisket talk has me wanting to make one myself.
Last year, when we had the whole cast and crew here I smoked brisket and
pork shoulder. Was nary a scrap left of either!

kimberly

Katra said:

Quoted message said:

In article <[email hidden]>,

Debbie said:

Well we had our brisket yesterday. It was wonderful. >>> Thanks to
everyone for all your suggestions.

Debbie

Most welcome! :-)
Glad you liked the portabellos.....

I'm going to have to try some cheese stuffed grapes for dad
one of these days......

They are nice on a warm day. I like the mint dip for the kebabs too on a
hot day. All I do is mince up some mint leaves (to taste) and mix them with
sour cream and let sit to blend.

Debbie