Cooking Cheap

Oh My, this is seriously tasty. I put the defrosted point chunk back on the smoker for 4 hours at the last smoke and then back into the fridge for a few days. I made a BBQ sauce of my choice I diced the meat and put it in in a saute pan over medium to render a bit more fat,.got bored with that., lowered the heat and added a bunch of the sauce and simmered the mess down to gravy like thickness. Spread it on two slices of bread, open face sandwich style. Oh my god! To date, I’ve never done better. It’s that good. Maybe it was worth a 16 hour smoke. The brisket had the Java-Chile rub and the sauce was “Memphis Magic”. I think those are both in the archives somewhere.