Absolutely! Took 2 - 6# beef navels, trimmed of all extra fat and cured for 7 days.
Soaked out and air dried overnight to equalize the cure.
Smoked over hickory until 150*.
Rested, sliced and cooked on the flattop.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013