Down here on the Gulf Coast of Texas barbecue season starts not too long after it ends. This year I was a little late…I fired up the smoker on Easter Sunday.

Today I put a brisket on the grill to serve tomorrow afternoon. This isn’t one of our big family barbecues…I told everyone I wasn’t doing a big production…But if they wanted to stop by there would be some smoked meat. I really upset my wife by picking up a couple of tubs of potato salad…As she informed me, “We don’t do store bought potato salad in this house!” My comment was, “It’s your day off, so this time we are…Live with it.” Now I get to…

You may wonder why the meat went on the grill already this morning…The one thing I’ve learned about brisket is if you can cook it all day…Wrap it up and stash it in the frige overnight to flavor. Start it up early the next morning and be ready to eat about lunch time. The secret to this madness is low heat and smoke. The temperature never rises above 250°. Just a nice slow smoke…

So…Today I’ll be watching the radar. I am hoping to dodge the thunderstorms I was hoping to see yesterday. Conflicted again, we need the rain but it’s hard to watch the fire when it’s pouring…

So, here’s hoping the grill stays dry…But, I ain’t countin’ on it.