- Joined Mar 3, 2015
The wife found me a fairly inexpensive one
Just salt and pepper as many threads claimed
part of it stuck to my grill
12 hours in the smoker then wrapped in foil and rested for over 5 hours. (I have a bad rep of my smokes taking too long and we end up eating at 10 O'clock but not this time!
Here where I cut up the wrong side. thought you saved the flat part for burnt ends turns out we are having brisket for lunch today too. That is great since it was so tender and juicy!
I am not sure why but my sauce always seems to taste better if I simmer it for 10 minutes .