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!
...Half a yard full of crap to cook on like everybody else...
Just a hungry hillbilly lookin for a dead critter to cook
in one throwdown,
Last edited by Gnaws on Pigs; 10-27-2012 at 03:50 PM..