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Thanks Bear.
I'll get some pics. later tonight of the brisket. It is currently sitting in a warm oven @ the firehouse. Hope that keeping it below 180* will keep it from completely falling apart.
Gumbo on deck later this week with the birds....with some home made aundouille; I think I have one pack left. Need to make another batch for the winter gumbos and such.
I used a little bit of live oak chunks along with some hickory pellets for the brisket. Once wrapped, I threw a few apple chunks on for the chickens...
Man that looks really good - making me hungry and I just ate. Question: what's live oak(I'm tired so my first thought was little chunks of oak wood running away from the hot coals)?
Thanks cfarmer... I too love oak smoke on brisket.
BTW, here is the lime coleslaw dressing: https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/
substitute the juice from 1/2 of a large lime for the lemon. Use the other half of the lime on 1 fiji or gala apple diced. Add some peanuts and grated carrots to the shredded cabbage. It's a great change up. I think I like it more than when made with lemon.