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Uploaded on May 3, 2010
This is a short video of my saga smoking on my Big Green Egg with indirect heat and smoke. This brisket cooked from 8:00 pm Saturday night to 1:00 pm the next day going slow heat of 225-275 degrees for long time. It was great and my home made marinade was awesome. Fresh squeezed onion, beer, vinegar, water and Worcester sauce, all equal amounts.
1 cup fresh squeezed onion juice (yum) 1 Cup vinegar 1 cup water 1 cup beer 1 cup Worcester sauce