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Newsletter mac and cheese

post #1 of 3
Thread Starter 
We tried this recipe last week and found it to be quite good. The only change we made, was to leave out the rub and double the bacon. We already have enough rub on the brisket. Here's a pic of it, post smoker insertion.

As I was taking the pic, the Ayatollah was yapping "if you're lookin', you ain't cookin". I responded, "yeah and if your teeth are broken, you might be chokin". The response I got was quite scary. Ever see the movie "Cujo"? ENOUGH SAID!
Have a nice holiday all. :-)
post #2 of 3

I have that on my very long to do list, glad to hear you liked it.

post #3 of 3
Thread Starter 
David,
It was the hit of the party. I put it in for 3 hours at 230. I didn't use rub, and decorated the first layer with bacon, as well as the top. Man, it was gr8. A can't miss.
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