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We opted to go to the Casino yesterday for lunch, so did the burgers and brats today.
Brats were done the Wisconsin way (par cook in beer and onions).
Buns and brats were homemade. Used a Johnsonville clone recipe for the brats. Pretty decent.
Burgers were ground brisket.
Started to put the...
I broke down and bought one.
It is a lot larger than I envisioned.
Would really love to plug it in, but it is on and island, and don't want any permanent cords on it.
Batteries work fine. Have to see how long they last...
The rolls we have just fit and rub the side a bit, but it had no problem...
First, welcome to the forum from New Mexico.
If just a wire brush isn't doing the job, probably the easiest, would be to get a big tub and soak them for a while.
Then scrub with a wire brush.
Lowes and HD have large tubs for mixing concrete that will work.
Something like this...
Don't know what type of smoker you have, but for future reference...
If it has the heat coming from a side, put the brisket in with the point on the side be the heat.
Will help a little in evening out the temps.
When I was a youngster in WI, went to a Polish wedding reception.
One of the food items was raw burger meat.
Eaten on rye bread with sliced onion and S&P.
I skipped that station.
Even though I'm of German heritage, never heard of Mett.
I'd pass by it as well...