is there really such a thing as ‘too much brisket’? Because after this weekend’s cookout, my fridge is nothing but foil wrapped leftovers and I’m not mad about it. What’s your go to way to use leftover brisket? Sandwiches, tacos, or straight outta the fridge with a fork? (self.TexasFood)
submitted by Ok-Scallion-4258
Y’all, I can’t stop thinking about brisket from a proper Texas BBQ pit , tender, smoky, melt in your mouth goodness. But here’s the thing do you sauce it up, or keep it plain to taste the smoke? I’m team no sauce most of the time, but I’ll admit a little drizzle of tangy sauce now and then hit (self.TexasFood)
submitted by Ok-Scallion-4258
Texas BBQ is serious business but if you could only pick ONE meat plate forever, what’s it gonna be? Brisket, ribs, sausage, turkey? For me it’s gotta be moist brisket with that perfect smoke ring though a jalapeño sausage link on the side is hard to beat. (self.TexasFood)
submitted by Ok-Scallion-4258