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  #21  
Old 06-08-2008, 02:53 AM
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Oh that was so good!!! Low and slow on the grill for just over 6 hours. basting every now and then. It was 190+ when I pulled it out and it was perfect. A little spicy, but so good!! Now I have leftover for tomorrow!
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  #22  
Old 06-08-2008, 03:08 AM
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Nice! Glad to hear it came out well!!
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  #23  
Old 06-09-2008, 01:43 AM
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Did somebody say
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  #24  
Old 06-09-2008, 10:02 AM
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Have you guys seen this guy??? WOW....He does some great stuff.....Doing one of his recipes this weekend.........!!!

http://www.knight-tv.com/siteV2/LTG/...n1/recipes.htm
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  #25  
Old 06-09-2008, 08:37 PM
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well its not brisket but, i did pick up 5 pounds of london broil to make jerky for trip. ;)
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  #26  
Old 06-10-2008, 04:36 PM
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first batch in the dehydrator. teriyaki mmmm
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  #27  
Old 06-11-2008, 01:58 AM
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Here is another one with a coffee-beer BBQ sauce:
http://www.foodandwine.com/recipes/a...beer-mop-sauce

I have Steven Raichlen's BBQ USA book, which for the record, is tremendous.
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