I just finished eating the most delishious briscitt I have ever tasted,and i cooked it!
The first one i cooked was cooked too long and was dry and crumbly.
This one started as a 3 lb. flat and i cooked it for 4 hours indirect at 250
degrees,then wrapped it in foil and cooked it another 2 hours at 250.
i took it off and let it rest in a warm cooler for several hours until
The result was a moist, tender,colorful (smoke ring) briscitt that carved
perfectly. we spooned Blues Hog Tennessee Red sauce over it and served
it w/parsley potatoes and freesh green peas and sweet tea.WoW!!
What a trip!- I Love briscitt like I once had in Texas and now
I know how to cook it!!
I couldn't wait to tell.....
See 'ya, Jim