Thanks go to my mom for today's post. She and my stepdad cooked this gorgeous hunk of beef a few weeks ago. I couldn't get it out of my head and she promised she'd share the recipe. So... here you go, a lovely spice rub, and a few easy techniques to get you to uber-tender, mouth-wateringly delicious brisket. I do hope you'll give it a try.

Smoked Beef Brisket on a Gas Grill

serves 10-12

Ingredients

8-10 lbs beef brisket
spice rub
aromatic wood chips like hickory or apple
disposable aluminum roasting pan

Spice Rub

Ingredients

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

Brisket Directions

Up to 24 hours

before you begin cooking, combine all spice rub ingredients. Sprinkle over meat and massage it in so it really adheres. Wrap the brisket in plastic wrap and refrigerate.

One hour before

you begin cooking, soak wood chips in water and take brisket from fridge. Remove plastic wrap from brisket and place it in the roasting pan. After chips have soaked half an hour, make a couple of foil packets or put them small disposable aluminum pans, put one in your gas grill and preheat it for 15-30 minutes. Once you've got some smoke (may take 20 - 30 minutes), place roasting pan with brisket (fat side up) on your grill, turn to indirect low heat and maintain a temp of about 250 F for 4 hours. Halfway through, add the second wood chip packet or pan. Don't poke or turn the meat, and leave the lid down to keep the smoke in.

Preheat your oven to 250 F and set up your meat probe to 200 F. Keep the meat (fat side up) in the disposable pan, cover tightly with heavy duty foil, slide in the oven and continue cooking. Some brisket recipes say something "magical" happens when the meat reaches 203 F, I gave up and fed my guests at 193 F (after 4 additional hours in the oven), and it was very tender and delicious.

Let rest 30 minutes, slice thin across the grain.

Sliced brisket with baked beans.

Are you tired of crockpot recipes yet? Nope, me neither.

I've said it before, and I'll say it again, there's nothing like walking into your home after a long day's work to an already made dinner. Chicken drumsticks aren't my go-to meat. My son loves them, but sometimes the chewiness bothers me and my husband. I figured a nice low and slow cook in my crockpot would solve the tenderness issue, and a quick run under the broiler would make them tandori-ish. My hard work payed off. These drumsticks were meaty, juicy, tender with crunchy exterior, delicious and easy as can be!

Soy Ginger Crockpot Drumsticks

serves 6

Ingredients

1/4 cup soy sauce (reduced sodium will work)
~2 inch knob of fresh ginger, grated
6 cloves garlic, minced (or grated)
2 tablespoons hoisin sauce
2 tablespoons plum sauce (or jam in a pinch)
family pack of chicken drumsticks

Marinated drumsticks ready for slow cooking.

Directions

The night before, combine the first five ingredients in a ziploc bag (in a rush, just add all ingredients the day of). Add drumsticks, and refrigerate overnight. Place drumsticks and marinade in slow cooker. Cook on low for 10 hours. Remove drumsticks and reserve one cup of cooking liquid. Preheat broiler to high. Place drumsticks on foil lined sheet pan. Broil for 3-4 minutes, flip, brush with reserved cooking liquid, broil for another 3-4 minutes. Serve hot or warm. We enjoyed these drumsticks with rice and stir-fried green beans.