Dad's Brisket
Dana Stewart
Dad’s “labor of love” and Zoe’s favorite!
ingredients
- 1 large beef brisket with fat still on
- coarse salt
directions
- 1
Select a brisket that has not been trimmed-- you need all the fat left on.
- 2
Generously salt. Place in smoke with fat on top. Don’t touch for 12 hours at 150°. Stoke the fire, but leave the meat to “do its thing.”
Source: Dad
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