In article ,
"Lloyd E. Sponenburgh" lloydspinsidemindspring.com wrote:


And, of course, if you're doing Texas-style brisket, BlackJack Oak is the
only wood to use for the smoking.

Pete! You're making me hungry! I have to go out to the freezer now, and
retrieve one of the 5lb bags of (cooked) brisket I keep out there for
"barbeque emergencies".

LLoyd

STOP IT! You're making me want to jump in the car and drive down to
Dallas to see my sister and BIL -- RFN! Johnny Sanchez can do a brisket
that makes the steer glad it died.