Just had a beef processed a couple weeks ago, so trying to use up some older stuff. This is a brisket from a dry heifer we had sold as beef to some friends. A lot of the folks we sell beef to don't eat (or don't know about) brisket so I keep it and give them extra burger if they want. Jeff's rub overnight, smoked on the ECB about 8 hours. Dutch's beans for the side.
post #1 of 15
9/21/08 at 11:51pm