O-O-O-O-K!

We did a bunch of research, called folks in TX ( old river drivers! ) and talked amongst ourselves and we have decided!

We will soak it in marinade for 12 hours or so with a vinegar based marinade. Then we will wrap it in foil and roast it in the oven at 200 for 12 hours or so ( overnight) and then we will polish it off on the grille for 3-4 hours on low with more dry rub smeared on it. The fat cap will go on top, all silverskin will be removed before marinating and I EXPECT it to come out scrumptious!!

I will take pics of the beginning and end result! It's a HUGE brisket, so I want to be very careful to document every step in case I want to duplicate it again.

Kelly,

you CAN do it on charcoal, supposedly that is the best way to do it. The Texicans said get some fruitwood chips and keep tossing them in after soaking them in a bucket of water. They said chunks of fruitwood are better, but I reminded them that we are in MAINE and we don't cut down our precious fruit trees! It takes them too long to grow and bear fruit!! We have a new gas grille so it's propane for us now!

Bets,

The Texicans told me to make sure I put some worcestershire in the marinade! I agreed but the man is dead set against it! (it'll be in there)

I'll let y'all know how it goes! The cooking will take place July 3-4! Hopefully someone will show up to eat it!