Brisket esquites
Some friends of mine have been teaching me how to cook with logs and fire on an offset smoker. The upside is that I’m gaining new skills that I was never able to develop when living in Manhattan. The downside, however, is that I often have pounds of leftover brisket on hand.
Okay, I will confess this isn’t a terrible problem to have. For instance, I’ve become popular with friends and family because I am someone who likes to share. But briskets are large, and you need to smoke quite a few before you can become proficient . . .
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