I can’t believe it’s August already, and I haven’t smoked any meat until now. Lately Vesna has been into Jamaican cooking, so we rubbed a beef brisket with allspice, thyme, nutmeg, cinnamon, Scotch Bonnet, onion and such, and I put it on the smoker. The smoker is made from 2 large clay flower pots, a grill, a steel pie pan, and some rocks. I use a digital thermometer to keep track of the temperature. Good hardwood charcoal is pretty easy to find these days, so I rarely have to dip into my hickory stock.
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