OK, now that you have worked off those ribs from last week, let’s get the smoker out! This week’s recipe is a Grover family favorite…Texas Style Brisket, hope you’re hungry!
Texas Style Brisket
6 pounds beef brisket
1 tablespoon yellow mustard
1/4 cup dark brown sugar
3/4 cup paprika
2 tablespoons chipotle chili powder
1/4 cup black pepper
2 tablespoons garlic powder
1/4 cup salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
The history of Cornhole is a rather confusing one, and I can promise you that while the game is a blast, you will leave this post more confused than when you started. The upside is that while there is no clear documentation on the history of the game, you’ll have plenty of fun backyard cocktail party knowledge! OK, here goes…
One legend says that a Native American tribe, the Blackhawks, specifically, invented the game using pig bladders with dried beans as bean bags and tossed them around for sport. Not hungry anymore, huh? Another legend says that the game started in Cincinnati, where people filled bags with corn kernels and tossed them into plywood boards with holes. This theory is so popular that Cincinnati tailgaters are often credited with inventing the sport.
And then there’s old Jebediah McGillicudy, a Kentucky native, who is said to have created the game to entertain friends and family, but no one knows for certain. Either way, the game is a blast and a family favorite of the Grover backyard.
Have fun out there! Until next time…If you like what you’ve read and think your friends and family can benefit as well, please share.
1 Courtesy of Food Network Magazine