AFTER spending most of the morning dealing with emails and socials while drinking coffee in bed. I was up early to get some dough ready for rolls and I onto the oven…but it’s good to let them cool a bit before breakfast.
I get the brisket I rubbed yesterday out the fridge one onto the smoker. Only a small piece of meat so shouldn’t take more than eight hours.
Margaret is on a mission to tidy the shed and some of the garden stuff…I hit the studio to finish editing the Soul of a Man video we shot on Thursday, nipping back to the garden to spritz the brisket every hour or so. I can monitor pit and meat temperatures on my phone so I don’t have to babysit the smoker.
Once the video work is done I leave the final files to render and go for a walk through the woods.
When I get back the video is done. I take it to show Margaret the results of her filming and check the brisket. It’s reached 165 farenheit so time to wrap then back in the smoker ‘til it reaches 203 degrees internal.
A bunch of folks, including our pal Jeanetta, are going to Betty’s for dinner tonight. Jeanetta contacted me last week to see if I could drop by for a surprise visit after dinner and play a couple of songs for Betty after dinner. Probably around 9pm.
The brisket reaches temperature round 8.30pm and should ideally rest for at least an hour…I get a message from Jeanetta saying they’ve finished eating and ready for my surprise visit. Margaret and I grab a guitar and banjo and wander along.
I’m a little worried as if feels a bit weird and I’m not exactly ‘the singing telegram’ but all goes to plan and we have a grand hour or so with a couple of tunes and a drink with the party 🙂
The brisket is well and truly rested by the time we get home and we enjoy it worth some BBQ I made earlier, veg and mash.
