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Old 06-03-2010, 04:54 PM   #2
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

That is a deal. I would grind it up and make burgers out of it.

Or, you could trim off any excessive fat and then rub it. I would say a real simple salt and pepper rub with a little of your pork rub added in. Then set up the smoker for 270F to 300F and smoke it offset, allow 5 to 6 hours. Make some salad, maybe some corn and beans and enjoy. There are all those hot and fast brisket posts of late, I think Wheelterrapin had a great post on it recently.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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