The weather forecast for the upcoming weekend was partly sunny with a slight chance of an afternoon shower on Saturday. I hadn't smoked a brisket for a while in my CS, and this seemed like a good weekend to do it. I picked one up at the super-ultra-mega-Walmart near me on Friday, a nice full brisket with a good fat cap. I couldn't wait. I got it home and generously covered both sides with Pecos Valley BBQ rub, wrapped it in cling wrap and then in foil and stuck it in the fridge. I figured it was going in the smoker maybe 6-8 hours later and got it all ready. Much to my surprise, that's about when it started to drizzle..and then pour...and then the skies REALLY opened up. I checked the weather radar online, and the entire state was completely covered with rain. Hmmm, interesting forecast they had there! Well, I thought, I'll put the brisket in Saturday morning. I got up at 5:00am and looked outside - still raining - back to bed. Up again at 7:00am - still raining - back to bed. The baby wakes me around 8:00am, and it's still raining. I'm beginning to think I won't get it in for dinner Saturday night, and I was right. It rained ALL DAY, without stopping. I decided to punt and put it in Saturday night or, worst case, Sunday morning. When I realized the rain wasn't going to stop, I had to take matters into my own hands. Nothing was going to deny this brisket from achieving the greatness for which it was destined! I came up with an idea and implemented it. My wife seemed to think I was insane, but I know the rest of you won't see anything odd about this at all! I call it the grillella, and I have included two pictures for you all to see it. I put the brisket in Sunday morning, and 14 hours later, it was ready to eat and as delicious as I expected. And as we speak, I'm making my championship chili recipe with the leftover meat!
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