It's a brisket kinda weekend. Wife smoked this one for over 12 hours. Using pecan wood. You can barely see the meat for all the smoke. Salt, pepper, garlic and smoked paprika was the rub this time. After resting for an hour we put it in a cooler wrapped in towels to hold heat. Will take it out in the morning to slice it up.
Had some leftover pizza and pasta and she threw it on the grill to warm up. Pecan smoked pasta...not too shabby.
Mmmm mmmm, I am coming over. Get the mojitos?ready.
