Started By
Message

re: Smoking a Brisket

Posted on 2/1/13 at 3:16 pm to
Posted by michael corleone
baton rouge
Member since Jun 2005
5829 posts
Posted on 2/1/13 at 3:16 pm to
Community Dark Roast, salt, pepper, cayenne, garlic powder dry mustard and onion powder. Coat and let sit over night. Wrap in bacon. Smoke at 225 for 5 hrs. Wrap in foil and add 1 cup of beef broth). Cook 2 more hours.
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram