My latest review at 'Peppers & More' is about 'Russ & Franks" barbeque sauce. You can read all about it by clicking the link below. Last night a brisket was put on the smoker around 11:00pm. It should be ready this afternoon I just checked it and I wanted to cut a hunk off right now. Stay tuned!
Seems like, in the interest of science, of course, you should have cut off a hunk before it was done, just to confirm that the finished product was perfect. I love that you are having so much fun with your new Smoky.
ReplyDeleteZoomie, It took a lot of will power. We have a 12 pounds of brisket. That will make for a lot of sandwiches. Oh my.
ReplyDeleteOh my! You know, you really should invite over a few neighbors... they will have been drooling since 11 last night. Sounds fantastic!
ReplyDeleteZia, I kid you not, my friend Jimmy came over and he said as soon as he got out of the car he oculd smell it. I just took it out and have sliced the point for burnt ends. Soon we will be feasting. Yeah!
ReplyDeleteThe sauce sounds real fine. Brisket has always been intimidating to me. Look forward to your tutorial.
ReplyDeleteGreg, We are getting ready to plate. I hope the pictures turn out. The techniques are not secrets but need to be learned. We are on a journey and hope to share.
ReplyDeleteI'm definitely intrigued! Great packaging too.
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