Sunday Yesterday it was an interesting day. There was this big white orb up in the sky, an unfamiliar presence. It was bright, it gave off heat, it hadn't been noticed for a while. I think it was the Sun. But I woke up this morning to more clouds... And…
"Aaron Franklin explains the telltale characteristics of a finished brisket, when and why you'd wrap your brisket, how long to let it rest and how to slice your masterpiece. And if you're one of *those* who like the sauce, learn a basic Texas sauce to serve alongside your meat."
In honor of the coming weekend... And the brisket I am going to put on the smoker... Links Texas Monthly - The Master
