Yesterday I had to make the quarterly liquor run to Brenham & then did a few other chores on the way home.
This morning I sliced a whole pork loin into chops & prepped a beef brisket for smoking. The brisket was seasoned with salt, cracked pepper & a light dusting of our ranch rub. It went on at 1100 hrs (over post oak & hickory coals @ 225-240 degrees) so it should be ready at supper time... It's hard to maintain a constant temp because it is pretty windy here today.
Watered/fertilized the seed flats.
Harvested some asparagus to go with our supper.
This morning I sliced a whole pork loin into chops & prepped a beef brisket for smoking. The brisket was seasoned with salt, cracked pepper & a light dusting of our ranch rub. It went on at 1100 hrs (over post oak & hickory coals @ 225-240 degrees) so it should be ready at supper time... It's hard to maintain a constant temp because it is pretty windy here today.
Watered/fertilized the seed flats.
Harvested some asparagus to go with our supper.
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