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We took my MIL out to a Salvadoran restaurant. We had pupusas, curtido, Salvadoran style enchiladas, tamales, pasteles, fried yuca, and fried plantains. My mom is 500 miles away, but when we are nearer her on Mother's Day, we usually take her out to dinner, too.
How do you cook your brisket? Your menu sounds wonderful.
Well normally we smoke the brisket for about 1 hr or 1 1/2 per lb, but this year the weather was making smoking it outside a little hard. An electric smoker and rain do not always mix. With the help of a few on CD (right here) I used a mixture of lipton's onion soup, a coke and a few of my own spices, wrapped it in foil and cooked it at 225 degrees in the oven for about 3 hours. Then we moved the smoker into the garage and finished it. I do can my own bar b cue sause, but I don't use any until we are ready to eat, then everyone can use what they want on their brisket.
We took my MIL out to a Salvadoran restaurant. We had pupusas, curtido, Salvadoran style enchiladas, tamales, pasteles, fried yuca, and fried plantains. My mom is 500 miles away, but when we are nearer her on Mother's Day, we usually take her out to dinner, too.
Years ago we used to go out on Easer and Moms day for brunch or dinner. We decided the long waits were not worith it; so for those of you who take mom or grandma out, fight the crowds and can have a smile on your face after you finish I think you deserve a star!!!!
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