Same Old Stuff

Well, not much new here at Poverty Flats this week. More rain, and then more rain. The sun is shinning bright today, but the forcast for tomorrow is , of course, more rain. I don't think it will ever dry out around here.
This is the first weekend in over a month that we have not been somewhere selling BBQ. We like to do BBQ but a weekend of rest is needed ever so often. But, never fear, we will be busy again starting next weekend.
We will have to start cooking again the later part of this week. Will probably add some brisket to the menu this time. We have been featuring pulled pork at most of the events so far, but are starting to get more calls for brisket now so will do our best to supply the demand.
Our BBQ brisket, like our pulled pork, is second to none. It is dry rubbed with our own rub recipe then marinated overnight in refrigeration. After that, it goes into the smoker for about 18 hr. of slow steady wood smoke. When it comes out, it can literally be cut with a paper knife !! Tender, juicy, spicy, and oh so good !!!!! Makes me hungry just talking about it.
Another planned addition to the menu is an item I picked up from down in the South Texas area years ago. I used to stop and visit with an old fellow who sold some of the world's best BBQ from a little mobile stand on the outskirts of Houston. Beef clod, or shoulder clod, is the entire beef shoulder. This is the area from which we get chuck steaks, chuck roast, ground chuck, etc.
The whole shouler is placed in the smoker, and when it comes out, is nothing short of world-class BBQ. It yields both sliced and chopped BBQ , depending on personal preference.
Well, I have some serious loafing to get done today so better get started so I can try to get it all done. May GOD bless you real good today. VIA CON DIOS DM Pitmaster at Texas BBQ and Beans