Slow and Low...tales from the brinkmann smoker

So, at 12pm yesterday, my father informs me that we are going to go get stuff for the smoker...Normally this would have excited me, but anyone who knows anything about smoking meats, knows it takes a long time to get a good product out of it. The best meat from the smoker is the meat that is cooked at low temps for many many moons...SO, all that to say it wasn't until 3:30pm that we got the 3 racks of baby back ribs and 2 whole chickens in the smoker...people began to show up to eat the food at 5:30pm. So then of course we have to start grilling any meat we can find around the house as "appetizers"...by the time we actually serve food, its 9:00pm, keep in mind this is not the good stuff in the smoker. Everyone hits the appetizers pretty hard and get too full to want any of the smoked items that emerge around 11:30pm...that's right I said 11:30pm...You would think I would have had enough, but oh no, We then marinade a whole brisket and put it on the smoker. It is now 1:11pm the next day and I am still tending to the smoker...I have so much food left over its not funny...looks like I am eating well this week.

A great beer pairing I had with this little adventure throughout the evening was the Breckenridge Brewery's Summerbright Ale. This is a delightful brew that has a mild vibe with IPA aspirations...I really enjoyed it, and it paired tremendously with the smoky flavors of the meat. Do yourself a favor and pick up a bottle, you won't regret it.

Breckenridge Summerbright Ale