This is the way I bang out briskets. There’s so many smoked brisket recipes I just stick to what I know tastes good when guests are involved. This probably isn’t competition legal but it’s the law at Texas Butter. Back in the day a pitmasters thermometer was his hand a his proof of concept was the line waiting to get some. A pitmaster didn’t know he was one and
If you don’t have a smoker nor time to tend to it then no worries you can bake briskets too. The only difference is it’s not smokey. The sausage was my favorite in the sausage section just cooked in pan prior to the sandwich build. Pretty wicked combo I’ve seen but never tried.
This recipe is Baby Back pork ribs seasoned with Dawgs Bark seasoning. Slow smoked for 6 hours over mesquite wood and charcoal. Dirtyleg was used at the end as a mop and dipping BBQ sauce.
