A few years ago I stumbled across a video, I think it may have been on "diners and dives", showing a smokehouse in I believe Kansas City. They did a sixteen hour smoked brisket, no trimming until point and flat separated and lots of sweet rub. I did it for a couple competitions years back and did good then went to Myron Mixon's recipe and not doing as well
Any ideas are appreciated
Thanks, Steve
Any ideas are appreciated
Thanks, Steve