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Veggies including sweet potato slices and brussel sprouts
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Mango-Avocado Salsa with jalapenos, lime juice and cilantro
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Brisket Flats being prepared for smoking. Flats are usually not used for smoking due to their small size and potential to dry out before reaching a temp of 195. I decided to use two flats with bacon in between and also a pork belly smoking on grate above to assist in keeping it moist.
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After 9 hours smoking at a temp between 250-275 degrees with apple wood and charcoal, the finished brisket.
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Pork belly after a 9 hour smoke.
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Sliced brisket. Moist, flavorful and with a nice smoke ring.