I decided to cook a brisket Saturday. First I wanted to add a rotisserie to the tank and after spending most of the day looking for parts I finally made it home to start it at 4:30.
I gave up on the rotisserie until later until I can get a piece of 5/15 square tube that's 50" long.
Back to the Brisket, I started off by seasoning it early in the day so it was ready to go. I smoked it 3-4 hours on about 250 offset over split oak and pecan. I then wrapped it in foil. I fell asleep and woke up at 2:30 AM a pulled it off the grill. Wrapped it in a towel and let it sit on the counter until Sunday morning.
I was afraid I left it in to long but it came out pretty good. I need to work on my seasonings a little. However it seems to be getting better with time. Today at lunch we noticed it was much better.
The hit of the day was green tomatoes though. I sliced them and put seasoning, Provolone, red bell pepper thin sliced and Parmesan cheese on them. Grilled until the cheese melted and the tomatoes softened a bit. Should have made twice as many! Everyone was looking for seconds...
Oh, and I slow roasted sweet potatoes on REd as well... Never seen sweet potatoes with so much water in them! I wrapped them in foil when they were done to keep them warm. When I opened them there was a lot of water or "juice" in the there.
