Here is how she inaugurated it:
Lightly sprinkle all sides of one 4-6 pound brisket with Adolph’s tenderizer. Combine 2 Tblsp each sugar, pepper, paprika, chili powder with 2 tsp each onion powder, garlic powder and Cookies seasoning salt. Rub the spice mixture liberally all over the brisket. Wrap tightly in plastic wrap let stand in refrigerator for 45 minutes to one hour. Prepare the smoker with water pan, charcoal briquets and mesquite chips. Bring smoker to 225 degrees F. Smoke the brisket for 6-8 hours. Wrap in foil, allow to cool to room temp and refrigerate overnight. When ready to serve, slice brisket to desired thickness and place in oven proof skillet or casserole. Cover and warm in a 350 degree oven until no longer pink, 15-20 minutes, depending on thickness of slices. Serve over crisp Texas Toast with your favorite barbecue sauce on the side.
Side dishes: Broccoli Slaw and Garlic Mashed Potatoes
Peach crisp with ice cream for dessert
Lightly sprinkle all sides of one 2-4 pound pork loin with Adolph’s tenderizer. Rub all over with Nellie’s Southwest Seasoning: 2 Tblsp chili powder, 2 Tblsp paprika, 1 Tblsp coriander, 1 Tblsp garlic powder, 1 Tblsp salt, 2 tsp cumin, 2 tsp cayenne pepper, 1 tsp black pepper, 1 tsp dried oregano. Let stand 45 minutes to one hour. Prepare smoker with water pan, charcoal briquets and mesquite chips. Bring smoker to 225 degrees F. and smoke the loin for 6-8 hours. To serve, slice or shred and serve on toasted Hoagies with your favorite barbecue sauce on the side.
Side Dishes: Potato Salad and corn on the cob
Nellie’s smoker has two racks, so she smoked both the brisket and the pork loin at the same time.
Note: It's only been two days and the leftovers are almost all gone. Good stuff.