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Louisiana Stuffed Brisket
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