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Brush hickory liquid smokent-trimmed brisket. Mix salt, pepper & red chili flake. Rub in. Cover with foil and bake 325°F for 2hrs. Drain the liquid. Cover with your fave BBQ sauce. Cover with foul. Bake another hour or until tender.
Brush hickory liquid smokent-trimmed brisket. Mix salt, pepper & red chili flake. Rub in. Cover with foil and bake 325°F for 2hrs. Drain the liquid. Cover with your fave BBQ sauce. Cover with foul. Bake another hour or until tender.