I woke very early today!

Today is all about the Super Bowl and good food. To me, nothing feels more right than putting a brisket on the smoker.

I am expecting a few friends this afternoon and I like to keep things simple. No overthinking. Just good meat, clean smoke, and enough patience to let the brisket do what it needs to do.

I start with the trim. A brisket always comes with more fat than it needs, and I don’t want big pockets of it getting in the way of the bark.

I take off the thick, hard fat that won’t melt, and I smooth out the rest so the whole thing cooks evenly.

I don’t chase perfection here—just a clean shape and a surface that will take seasoning well. Once it looks right, I pat it dry and get it ready for the rub.

My seasoning is simple. Salt, pepper, maybe a little garlic. I had leftover brisket rub, I used that too. I’m not trying to hide the flavor of the beef. I want the smoke and the meat to be the main thing.

I cover every side, press it in, and let it sit while the smoker comes up to temperature. This is the part where the brisket starts to look like something real is about to happen.

I got this smoker used. It was from an old propane tank and converted into an offset smoker! Someday, I may think of having it painted black.

The smoker is ready. I set the brisket on with the fat side facing the heat. I’m not in a rush. Super Bowl Sunday is a long day, and a brisket likes time. I want thin, clean smoke rolling across it, nothing heavy or bitter. The smell alone tells me if things are going right. Every hour or so, I check the fire, but I don’t babysit the meat. The brisket doesn’t need me hovering over it. It just needs steady heat and patience.

As the hours pass, the bark starts to form. The color gets deep and rich. I will wait until the bark feels firm and the fat on top starts to soften. Then I wrap it tight and let it finish until it’s tender enough that a probe slides in without any pushback.

By the time the game starts, the brisket will be resting, and that might be the best part. All the work is done.

Even now, the house smells like smoke and beef, and I know the first slice will be worth the wait. Super Bowl food doesn’t need to be fancy. It just needs to be good, and a well‑smoked brisket always delivers.

In the meantime, enjoy the gold and silver!

😍#ilikeitalot!😍

All photos were taken by me with my iPhone.

This is for #SublimeSunday as inspired by Hive account@c0ff33a and #BeautifulSunday as initiated by Hive account@ace108.

This is also a post for the Show us your California of Hive account@derekrichardson.

😍#ilikeitalot!😍

All photos were taken by me with my iPhone.

This is for #SublimeSunday as inspired by Hive account@c0ff33a and #BeautifulSunday as initiated by Hive account@ace108.

This is also a post for the Show us your California of Hive account@derekrichardson.

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