might be a good thing to look into. It's a dish called "tzimmes" (prnounced "simmus") and it's pretty dang good and might be interesting to adapt to BBQ, as brisket is involved. I haven't tried the particular recipe in the link, but just threw it in there as a starting point.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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