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Louisiana Stuffed Brisket

Bob VBob V Posts: 195
edited 1:13PM in EggHead Forum
Here's a photo of the stuffed brisket we fixed the other weekend. 5# brisket butterflied, layered with onions/bellpepper/celery top and bottom, 2# of lightly seasoned ground pork inside, with 2# of andouille (from Gonzales LA) just on top of the pork). Wrapped with butcher's twine, cooked over pecan at 250-275 dome to an internal temp of 190.[p]Thanks to my nephew for hosting the picture. He went back for thirds...[p]Bob V
[ul][li]LA Stuffed Brisket[/ul]

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Bob V,
    The best part of that picture is the smoke ring.
    Beautiful.
    RhumAndJerk

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