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Reviewed Smoked BBQ Brisket
Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I am doing this recipe for the 2nd time this Sunday. The first time was over July 4th 2011. The mop sauce is great, as is the rub. I used XX Amber for the mop sauce beer. Was killer. For wood chips, I'm using a combination of hickory and apple.
I cook real slow... almost a cold smoke at around 170-190 degrees, since I have...”