I'll be throwing a 15 lb brisket in my MES-40 smoker tomorrow. I'm also doing a small pork shoulder for pulled pork. We've got a pool party on for Sunday.
Looks like you serve it all as chopped brisket. I usually serve most sliced without sauce and just chop and sauce the smaller scraps.
Man do I envy you guys/gals who can cook on a bbq or smoker...my freaking mouth is watering now....everything I cook eventually ends up going to the local shoe manufacturer. It seems they have developed a liking for my products for soles. grrrrr
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