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Unread 09-17-2012, 08:42 AM   #7
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I usually just get one of those corned brisket points and smoke it for a few hours until it's about 165* or so, then slice it really thin. Good stuff!
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...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

Last edited by Gnaws on Pigs; 10-27-2012 at 02:50 PM..
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