The Linker’s breaking out his Weber Smokey Mountain cooker this weekend for a brisket/pork butt/ribs backyard feast, and he couldn’t be more excited. There’s a real technique to properly smoking meat for barbecue. While the coals are heating up, you start with a beer or two. Go to mint juleps while the meat is cooking, and when you’re down to about an hour, reach for a bourbon on the rocks. Now THAT’S eatin’, country-style!! Here are some finger-lickin’ “beer can links” I’ve prepared for your pleasure!
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Not-so-Random YouTube Entry: Brisket, Texas-style
