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Brisket and bread

Hoster05 Posts: 312
had a prime packer in the freezer for a month or so now, decided to use it for the start of big ten football.   16# packer, 250 degree on the egg, hickory for smoke, wrapped in butcher paper at 180 IT, pulled at 197 IT.  Rest for 30 min, sliced and served.  

Conditionally with the crappy weather I decided it was time to get back to bread baking.  Made an Overnight country brown loaf with my starter yesterday.  It seemed fitting to make a grilled cheese with brisket leftovers from Saturday and fresh bread.  

Mankato, MN - LBGE