I was smoking a brisket for Thanksgiving, and while I was working on that, I decided to make a delicious dinner too. Since we trim our briskets, we end up with some nice pieces of fat. Some will be saved to mix with some ground venison, but some I used with some spiral potatoes. We put a piece of fat above the tater and allow the juices to drip down and spiral around as it cooks.
For the main course, I prepped some smokehouse burgers again, but this time I made inside-out cheeseburgers, with a layer of sharp cheddar on the inside. It was a great meal, and we even invited a friend over so we could share. This smokehouse changed my life! Enjoy the photos!
