This will be a lengthy thread as I start tonight with initial
cutting and marinating, then will post as I go along to the
big finish Saturday late afternoon.
I work at SweetBay and got a great price on this lil' 5.5 lb.'er
(SweetBay Super Markets in Florida)
I cut it in half as there is only my wife and I and left overs
might end up in the dogs dish as we can't eat that much.
So... here we go, and please feel free to pipe in with comments
and suggestions (I'm pretty thick skinned so let it fly), I just
want a great result:
Never mind that man holding the Brisket!
A closer look:
It's a dirty piece of meat, gonna take a bath for 3 days:
OK, so there it is and I will keep posting as I go. Of course, don't expect a novel between now and Saturday, but I'll pop in and let you know how it's coming along
and to take comments and suggestions.
Help here though from the pro's: What is the best chips to use?
Thanks Guys and Gals, and be sure to view my video of all the Hi-Jinx on Saturday,
It'll be action packed and edge of your seat suspense.....well...as much as a brisket
can offer I guess.
You are the best...James