and a mustard so grainy it looks like caviar.
Brisket brined/cured for 11 days then smoked for 10 hours before steaming to finish.
and a mustard so grainy it looks like caviar.
Brisket brined/cured for 11 days then smoked for 10 hours before steaming to finish.
Keep talking…. Go on.
Is it spicy?
Looks brilliant!