We brine our turkey for two whole weeks, so it’s super moist and tender. It gets a peppery rub before a couple hours in the smoker. Around 8-10 slices in a pound. Want to order a WHOLE brisket, and pretend you made it yourself?
Hogtown Smoke has been open in the Beach(es) for less than a month, and already the food truck's brick and mortar offspring is on fire. Take-away orders start rolling in via phone before the doors even open, and in the evenings I'm told the wait is 45 minutes or longer.