My brisket process is smoke, simmer, sou vide, microwave and finally george foreman it before serving.
Kidding. I guess I've seen crazier things before at bbq restaurants.
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
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"The Great Chicken Sammich Debacle of 2010"