smoked a 12 pounder over the weekend came out great took it out at 185 and wrapped it for a couple hours or so..
took the electric knife to it and sliced it.. about half way through slicing it my wife wanted to take over and sliced some of it pretty thin
then she took those slices and rolled them up with cheese breadcrumbs garlic some other stuff a bit modified from her normal braciole filling. made some sauce covered them in sauce in a baking dish and put them in the oven for a little bit to get the cheese good and melted ..
all i can say is.. this is going to be a regular thing from now on for part of every brisket i make...
