Deli Food
Monday 3 July 2017
[homemade] 18 lb brisket, smoked for 16 hours under a pork shoulder. Then wrapped in foil and rested in a cooler for 4 hours before slicing.
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![[homemade] 18 lb brisket, smoked for 16 hours under a pork shoulder. Then wrapped in foil and rested in a cooler for 4 hours before slicing.](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uwBcD6IVtMgrqnx5c2kArg6IHNt3xFuwNwKrYzEapAvA3g7x4HGvzK_ebMFuXdMWyeKgP_Qv61=s0-d "[homemade] 18 lb brisket, smoked for 16 hours under a pork shoulder. Then wrapped in foil and rested in a cooler for 4 hours before slicing.")
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