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Unread 04-16-2007, 01:32 PM   #13
jgh1204
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Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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I make "Buckboard Brisket" which is just brisket using the buckboard bacon cure. Works great. I have much better luck spending the extra $1 per lb and buying a trimmed brisket. I cure for about 4 or 5 days depending on thickness. Smoke to 160. Good stuff maynard.

You can search on Buckboard brisket for my threads on the subject.

I have bought some TQ, I will try that one of these days.
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