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I started to marinade the Easter Sunday brisket and thought I read where some used brewed coffee to marinade their meat. Anyone have and advice, thoughts questions or concerns? Thank you
Howdy folks,
Smoked a 10 lb Brisket today and it tasted fine but the texture was less than delicious!
Facts: Grilled with FPDS at 250F for 15hrs
Unlit lump/lit hardwood charcoal/Mesquite chunks
Mollases/salt/water brine 24hrs
No salt Rub
Fat...
I used a molasses brine, a no salt rub and vinegar base finishing sauce. The Picnic was a wild hog provided by my MOFO Chris that he shot and quartered. MOFO (Men Of Families Organization)
Thanks to SMF for all the input and to my wife for putting up with this obsession of mine.
My wife didn't want to see a smoker in the backyard, so I got creative! I was working on a flagstone patio and decided to build a fire pit. Then I wanted to use it to do some charcoal grillin'. I came...