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

 
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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.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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