Brisket, #BigGreenEgg and a Long Weekend

A much needed deluge happened earlier this week and the sky is blue and clear this morning.  Going into this Memorial Day Weekend is a treat to look forward to friends, family remembrance and some gorgeous foods to bring everyone together.  Brisket is the nucleus of my feast and since we are still in #NationalBBqMonth its seems fitting to post about the smoking process of this wonderful cut of beef.  Brisket comes from the chest of the animal, supports about half of the body weight and is a muscle that is used fairly often so the marbling of fat that normally occurs in the higher-end cuts in not in play as much here.  Cap fat and 'lots' of other connective tissue hold this muscle together.  A brisket can be purchased in a hunk but for a good smoke project try to get a full brisket.  Seasoning is a touch that has to be personal.  I use a basic approach and stick to salt, pepper and love.  My #BigGreenEgg is set to indirect cooking and ready with a mix of fine Texas hardwoods that are roasting perfectly.  With the 'Flet' side of the brisket down I will smoke it for 10+ hours then I will remove the 'Flat' from the 'Point' and cook them even longer to achieve a proper #burntends.  Food is a wonderful way to create and share good times with folks you care for.  Looking forward to my time this weekend with family and friends as we cook and eat to remember and celebrate this country and why its people are so amazing.