Originally Posted by soulman
Dear God, before I die, let me cook a brisket that looks this good!
Yeah, accidentily added that to my class pix. Those were leftovers from a tri-tip roast a couple months ago (http://www.bbq-brethren.com/forum/sh...t=20763&page=2
). Caramelized onions, thin sliced beef (dipped in the juices) and lots of horseradish on fresh Challah(?) rolls.
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis