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, 22.5 WSM, Backwoods Chubby, UDS, 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
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!