Firing up the smoker.....

Dry brining a brisket this afternoon. I've never tried dry brining... always wet... but I hear it's just as good and some experts prefer it.

My family won't let me use Mesquite wood... they say it's too strong. But I love it. probably go with Hickory. The fruit woods... like Apple, are too mild for me but they are good.

Got a bottle of Merlot for when I brine. To drink, not to brine with. . Pinot Noir for when we actually fire up the smoker. Cabernet when we wrap the Brisket. Good ole' Chianti for when I eat the Brisket.

Speaking of booze..... my wife has a recipe for Tom & Jerry's..... it was her Dad's secret recipe and we have never made it... but I do remember I loved them... back then anyway.

And sticking with the booze topic.... Hot cocoa and Fireball... yum yum.

I might be tipsy for the next few days.