One thing that almost goes with anything
Noodles, ribs, beef, pork, veggy..an endless list I love that stuff with
Here´s my pesto brisket
A mix of:
sage
rosemary
thyme
oregano
coarse salt
pepper
garlic
cumin
olive oil
Seasoned the brisket and let it chill for 2 days in the fridge.
Smoked it in cherry smoke for about 10 hours..until an internal temp of 85°C
During the process I moped with a mix of beef stock, beer and mustard.
My fav is Dijon.
