ga(‘set’, ‘&uid’, {{USER_ID}}); // Set the user ID using signed-in user_id.

BRISKET COOKING INSTRUCTIONS

ONLY USE BRISKET W/FAT (NOT TRIMMED)

COVER BRISKET IN SEASONING SALT & PLACE IN PLASTIC BAG OVERNIGHT – BE SURE THE BAG IS TIED SO NO AIR CAN ENTER

SHOULD PUT ABOUT 5 PIECES OF WOOD TO START OFF AND ADD WOOD WHEN YOU SEE NO SMOKE FROM STACK

HEAT PIT TO TEMP ABOUT 275 – 300 DEGREES

LAY BRISKET ON TOP OF DOOR & SEAR FOR SHORT TIME

LAY BRISKET IN PIT WITH THE FAT UP

COOK BRISKET FOR 6 ½ HRS

THROW BLACK PEPPER ON THE FIRE EVERY 15 MIN FOR THE FIRST HOUR – THEN EVERY HALF HOUR THEREAFTER (ONE HANDFUL ANY KIND COURSE OR FINE)

AFTER 6 ½ HRS WRAP BRISKETS IN FOIL COMPLETE W/STICK OF MARGARINE

PUT BACK ON PIT FOR ANOTHER 2 HRS

BRISKET IS READY TO SERVE

YOU’LL GET THE HANG OF IT SOON

IF ALL ELSE FAILS, CALL

C. Murphy