RecipeMuncher

We smoked a big old brisket this weekend, 10 hours of smoke and 2 in the oven and it was the most tender, moist brisket I have ever eaten. Kudos to my husband who woke up at 5:00 a.m. on a Sunday to get it on the smoker. One of my favorite reasons to smoke a brisket is for the brisket sandwiches I make. In my book that must include Coleslaw, and I have a killer Coleslaw recipe. Part of successful coleslaw that isn’t drippy and wet is to salt the cabbage. It brings out the moisture and (...)