I took a brisket and hammered it out flat 1/2" thick and I want to take Italian sausage mixed with winter onions, morel mushrooms, chopped up buckboard bacon and a little seasond pepper. Roll it up in the brisket. I am wondering when the internal temp of sausage reaches what it is supposed to be will the brisket be done and tender enough :oops: would like some coments please.
post #1 of 10
5/10/06 at 1:00pm