Who Wants Brisket and Salsa?
hint: you do
Brisket is back, and it brought a friend!
This week I will be smoking brisket again using post oak. Some of you have asked when I will be selling the tomatillo salsa I've been bringing to shindigs around here, and the answer is: now. I will be making a small (limited edition?) batch of it this week. I anticipate a yield of roughly 14 lbs of meat. As always, the early bird gets the worm so get some brisket and salsa while supplies last!