OK maybe I'm slow for just discovering this, but Holy Schnikes this is some gewd eatin.
Left over Brisket warmed up, plain old Frenchs yellow mustard and some chopped dill pickle and I'm whistling Dixie.
Add a ice cold beverage of your choice and you have the perfect snack
Spilled sumthin on yer meat thar. Looks good, but other than pork butt I love everything even more the next day, extra smokiness, so I never sauce any of it.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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