Smoked brisket grinder sandwich


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1/2 thinly sliced ice berg lettuce 2 tbsp sliced pepperchinis 1 tbsp pepperchinis juice 2 tsp Italian seasoning 2 tbsp primal kitchen …

30 replies
  1. Albert Galaviz
    Albert Galaviz says:

    That Brisket dry as hell Miguel. Smoke your Brisket on 165 until the temp is 180 while you baste it with apple juice or whatever you like. Next you wrap it until the eternal temp is 210. Let it rest for an hour. I promise your Brisket will be amazing
    -sincerely Texas

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