A few weekends ago, our friend from Texas showed us how to properly smoke a brisket. We have both been aching to have Texas BBQ again, and it didn't disappoint! 24 hours of slow cooked 20 pound goodness! It was so much that we had to freeze it, which turned out to be okay, but it was nothing like the first day! The meat was cooked with real wood, and it had to be changed every few hours, just like a newborn! :)
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