Originally Posted by jonboy
Sneaking in the back door of the party a little late...
I've decided to join the revolution.
The pictures that follow are:
I grabbed a brisket that had been laying around.
I trimmed the point and flat and added celery salt and pepper lightly.
Ready for the 4 1/2 hour journey in the oven.
Fresh from the oven.
Under the broiler for a few minutes.
Sooo...how was the brisky? Did you probe it per Funk's instructions and "feel" the resistance...or lack of? (hopefully)
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