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<blockquote data-quote="Mud Creek" data-source="post: 5838018" data-attributes="member: 13378"><p>Thanks!</p><p></p><p>Slather brisket with a little hot sauce(not too much unless you want it spicy) for a binder and then rub with Kosher Salt and 16 mesh ground black pepper. Smoked on a weber 26" kettle using some oak and hickory I had split(mostly oak). I prefer offset stick burners, but had the opportunity to use the big weber so thats what I went with. We chopped up some of the brisket and mixed it with the mac and cheese. We still have leftovers so will likely be brisket tacos or brisket pizza coming up tonight!</p></blockquote><p></p>
[QUOTE="Mud Creek, post: 5838018, member: 13378"] Thanks! Slather brisket with a little hot sauce(not too much unless you want it spicy) for a binder and then rub with Kosher Salt and 16 mesh ground black pepper. Smoked on a weber 26" kettle using some oak and hickory I had split(mostly oak). I prefer offset stick burners, but had the opportunity to use the big weber so thats what I went with. We chopped up some of the brisket and mixed it with the mac and cheese. We still have leftovers so will likely be brisket tacos or brisket pizza coming up tonight! [/QUOTE]
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