Gentle reader, between the 100-plus-degree temps afflicting Brooklyn this summer and the fact that I have a new new job, my commitment to cooking at home has kind of fallen by the BQE-side. In fact, I have barely set foot in my kitchen in weeks, other than to deposit cold beers in the fridge and then take them out. (Mad props to Alyce for picking up my posting slack and then some!)
However, thanks to our friend Lawyer Mike, I do have some food news to report. You see, it turns out that smoking meat is every bit as addictive as smoking cigarettes or crack, though perhaps slightly less carcinogenic.
You may recall that on Memorial Day weekend, I smoked a pork shoulder at a friend’s place. This experiment gave rise to a weekend-ly smoking ritual: Since then, that friend, Lawyer Mike, has regularly embarked on meat-smoking projects—including ribs, pastrami, pork butt, and brisket—on pretty much every subsequent Saturday this summer (with The Rob's sporadic assistance). While all of these endeavors have yielded results ranging from "pret-tay, pret-tay good" to "nomnomnomnom," Mike's second take on brisket was a serious case of practice makes perfect—OMG, it was fantastic.
Now, I'm not gonna lie: Apart from repeatedly whining "When is it gonna be readyyyyyy?!", my only involvement in this meatsterpiece was slicing it up (which busted open the preexisting chopping callous at the base of my right index finger, causing a blister—does that count as a sports injury? Because I've never had one otherwise...) and subsequently eating it. But I feel that you, gentle reader, should nonetheless reap the benefits of this triumph of smokeration.
Thus, I grilled Lawyer Mike (get it? Because a smoker has a grill, and also he is a lawyer—see what I did there???) on the steps he took to create this unbelievably tasty and tender hunk of meat. (Caveat eater: This will take time, and lots of it.) Here’s what he told me: