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All Dressed Up for Easter

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BBQBluesStringer
BBQBluesStringer Posts: 398
edited November -1 in EggHead Forum
brisket.jpg
<p />Marinated overnight in a mix of wine, balsamic crack, garlic, onions, and spices... Rubbed with Gilded Splinters and covered with 3/8 inch thick bacon... Ready to see some smoke. There's a companion to go along with it, all being served up in our after church Easter luncheon.[p]I'll try and get a picture of the presentation, but what I'm planning to do is pull a portion of the briskets and combine that with the chopped burnt ends and crumbled bacon, and use that as a bed for the slices. The slices will be brushed with a bit of pumpkin chipotle finishing sauce for a bit of color and heat.
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