Today one of our clients, knowing my love for fabulous bbq, texts me a picture of a brisket she made on her big green egg.
Yum! I just so happened to have a treat to drop off for her and she kindly repaid me w a hefty serving of brisket. Thank you Sheryl. It was much better than the frozen skillet lasagna I was going to heat up for dinner.
My husband and I have been traveling around Texas hitting the top 50 barbecue restaurants in the state. Plenty of them not as good as this. She was telling me her process and how long it took for the brisket to be done. She was thrilled with the perfect bark describing it like candy.👩🏻🍳
Ya’ll know I had to save this perfect bite for last. I eat from the lean side in towards the fat. That’s the best part. 😍 Yes, the bark was carmelized like a pro. Why is this girl leaving Texas? The northeast better look out. Brisket and lobstah. Not a bad idea.
We hate to see this family go but if anyone is looking for a new home in the beautiful and friendly neighborhood of Lantana, we’ve got a nice one for ya.
Must be prequalified and know how to cook. 😉



