The BBQ BRETHREN FORUMS. - View Single Post - My results from "cooking a brisket till it jiggles using parchment/butcher paper instead of foil" and what I learned...

CarolinaQue · 09-13-2012, 01:40 PM

Actually, on top of the brisket is a combination of a smoked onion, smoked and roasted pablano and red fresno peppers that I pickled along with some home made mustard pickles and onions.

Yes, there is just a dab of sauce on there to. I like a lot of flavor if all I'm eating is a sandwhich!!!

And I ate plenty of the brisket by itself to get the full appreciation of how good the brisket was, unadulterated!!!

09-13-2012, 01:40 PM	#82
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	Actually, on top of the brisket is a combination of a smoked onion, smoked and roasted pablano and red fresno peppers that I pickled along with some home made mustard pickles and onions. Yes, there is just a dab of sauce on there to. I like a lot of flavor if all I'm eating is a sandwhich!!! And I ate plenty of the brisket by itself to get the full appreciation of how good the brisket was, unadulterated!!! __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB