Yesterday I ground half a brisket (mostly point) to make burgers ~ here's the other half that brisket (mostly flat) that I smoked to 165* internal, poured some homemade adobo sauce over it. Will braise it tender in the dutch oven today, and shred it to make chimichangas, soft tacos, carnitas. Got mah pintos soakin, yeh.~~~**~~~**~~~
Los Lonely Boys ~ I Walk The Line
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