Smoked Bourbon Brisket with Chef Jonathan Collins on the Coyote Grill
Dry rub on brisket, smoked with hickory chips on the Coyote Grill by The Outdoors Chef, Jonathan Collins!
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Grilled Brussels Sprouts
Serves four as a side dish or eight as an appetizer. Cooking time is based on desired tenderness. I prefer the exterior mostly soft with a slightly crunchy interior.