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Microwaved with lots of ketchup

Guess who just got a 2 pound tomahawk ribeye for tomorrow

A tip my buddy who smokes professional gave me for brisket. 1. Put your rub on the entire brisket 24 hours before 2. Set out of the fridge an hour before smoking 3. Coat the top and sides with molasses and then sprinkle with more rub before throwing onto the smoker, the bark will be fantastic...

Is James Jackson’s brother joining you?