Since we have been here in Savannah, we have been for the most part cut off from buying CAB (Certified Angus Beef) brisket. Wow! It does make a difference. Out of desperation, I asked Donald, the butcher, at the local Piggly Wiggly supermarket if he could get some. He called back a week later to let me know my CAB brisket had arrived and were they ever nice!

TG prepped the brisket by removing any excess fat, but still leaving plenty of fat on for flavor. I seasoned it with Happy Holla’ seasoning and some garlic black pepper. The pit was loaded about 10:30 pm and I had set it to cook low and slow all night. The next morning when I checked the temperature, the probe slid right through the meat with no resistance. I knew right then that we had some superb brisket! Most people would say, “Right on!” The brisket was cut across the grain in 1/4″ slices and each piece was brushed with bbq sauce mixed with some honey.

Too bad we weren’t competing…these briskets would have easily scored in the top ten!

Sometimes the simple things in life are by far the best. Using the fabulous brisket, we made sandwiches. I had read somewhere that one of our fellow bbq’ers at his restaurant always topped his brisket sandwiches with french fried onion rings and some bbq sauce. What a hit!

When we were closing up for the day, a fisherman who had had a little too much to drink, came up to me and started talking about his sandwich…saying it was the best sandwich he had ever had. I hope he remembers the brisket as much as he remembers the onion ring! TLW says he will probably spend the rest of his life craving that sandwich!

I wish I had my ‘camera person’ with me!!

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