5 tbl Planters Seed Co Brisket & Rib Rub, 2 tbl kosher salt, 1 tbl raw sugar; combine and use to cover 2x 2.5 lb brisket cuts. Cover and refrigerate overnight.
Remove meat from fridge & place in roasting pan on rack; preheat oven to 300 °F. Roast 1 hour; reduce heat to 245 °F, pour some red wine into pan, cover with aluminum foil, and roast another 5 hours. (I think)
1 can diced tomatoes, in saucepan on high to start breaking down.
1 c ketchup; 1/2 c + 2 tbl brown sugar, 1/2 c + 2 tbl apple cider vinegar; 1/4 c molasses; 2 tsp liquid smoke; 1 tbl butter; 2.5 tsp Planters Seed Co Brisket & Rib Rub; black pepper. Simmered 25 minutes. Added more salt and some garlic powder to taste. Let simmer a while longer until delicious, then transfered to squeeze bottles. This amount exactly filled two plastic squeeze bottles of the size that is in the cabinet.
Start up sourdough starter, using some skim milk and some water.
add about 1/4 cup each flour and water; remove roughly 1/4 cup starter
remove starter and differentiate with cornmeal, evap milk.
Honey Butter (thank you Alton!)
1:00 remove butter from fridge
1:30 whip butter with hand mixer; add honey, vanilla, cinnamon and mix. Transfer to small tupperware and refrigerate
boil water; trim and chop green beans; boil for 10 min, then ice, drain, and hold.
check meat temps
remove to rest and cool (plenty of flexibility here)
spike oven, heating pan and bacon grease
finish cornbread mixing, add grease, bake bread
melt butter, saute garlic, saute green beans
slice meat; serve with MACII tongs