ChuckO TVWBB 1-Star Olympian Sunday at 5:39 PM #1 Took 11.5 hours @ 275 Recipe for the mop sauce, I forgo the green pepper. Attachments IMG_6141.jpeg 108.5 KB · Views: 16 IMG_6143.png 186.7 KB · Views: 13 IMG_6144.jpeg 231.1 KB · Views: 11 IMG_6146.jpeg 274.2 KB · Views: 8 IMG_6147.jpeg 248.6 KB · Views: 8 IMG_6151.jpeg 287.6 KB · Views: 9 IMG_6152.jpeg 284.7 KB · Views: 10 IMG_6155.jpeg 290.1 KB · Views: 11 IMG_6156.jpeg 167.9 KB · Views: 11 IMG_6157.jpeg 116.5 KB · Views: 11 IMG_6163.jpeg 306.5 KB · Views: 11 IMG_6164.jpeg 242.8 KB · Views: 15
ChuckO TVWBB 1-Star Olympian Sunday at 7:26 PM #3 Very tasty Attachments IMG_6169.jpeg 169.8 KB · Views: 9 IMG_6170.jpeg 188.7 KB · Views: 9 IMG_6171.jpeg 130 KB · Views: 9
Bruno TVWBB Hall of Fame Sunday at 8:06 PM #5 Damn that looks amazing. I have to try and find a point to do.
Brett-EDH TVWBB Hall of Fame Sunday at 8:32 PM #7 That’s the best part of a brisket, IMO. Rich, fatty and juicy. Yours looks great. Enjoy it and the leftovers, if you get any
That’s the best part of a brisket, IMO. Rich, fatty and juicy. Yours looks great. Enjoy it and the leftovers, if you get any
