Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Stove and cast iron pan were a bit dirty from dinner yesterday and breakfast today.. lol . The scraps of fat I'm not going to use for the flat tomorrow. I decided to do the flat on top rack of the ECB.
I went to the store and bought some nice rolls and some horseradish sauce for my brisket sandwiches tomorrow. I get home and look at the horseradish sauce bottle, it says best before June whatever 2017. WTH? Lol
Got the salt on for an hour then some SPOG with smoked paprika and a spoonful of sugar helps the medicine go down. Helps the medicine go down..[emoji]127925[/emoji][emoji]127925[/emoji]
was gonna try and get some smoke ring on it this time.. not sure if it will work with the cherry and a Apple chunks. I'm using more of those than I would hickory. I really want to put the smoke to it.
Beef stock from roasted bones and simmered with veggies and herbs for 24 hours is the best thing to have on hand. Should reduce and be really concentrated.