Salsa as an appetizer. I Smoked the brisket at 250 until an internal of 205 then pulled it and wrapped in aluminum foil. Then I set smoker to 160 to hold it for 6 hrs. Came out juicy and delicious. Used leftovers for a brisket chili
by Nilo2122
1 Comment
Ok-Recording8058
How was the salsa? Were you able to give it a lot or. Bit of smoke flavor?
1 Comment
How was the salsa? Were you able to give it a lot or. Bit of smoke flavor?