You don’t have to man the smoker all day to get barbecue on the table for dinner (even on a weeknight). Instead, slow-cook a brisket until it’s so tender that a meat fork can be pulled out without any resistance, then break out the coleslaw.
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My husband loved this and I thought it was good. It certainly was easy. I will make this again when I'm pressed for time.
Delicious, tender, flavorful and easy to make. I used unsmoked fresh paprika, but finished the brisket on the smoker (oak and apple wood) for an hour. I misted it with bourbon while smoking. Magnificent !
(I rated this five stars but it didn't show in the preview.)Excellent. Pefectly seasoned, tender, sauce was delicious. We served as sandwiches on Poupart Bakery po-boy bread (Lafayette, LA - they mail order) - cole slaw and sliced heirloom tomatoes on the side. I would add another half of an onion next time.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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