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! Coyote Outdoor2019-04-16T09:59:56-05:00Jonathan Collins, Slow and Low| Share This Story, Choose Your Platform! FacebookXRedditLinkedInWhatsAppTumblrPinterest Related Posts Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Standard Grates Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Standard Grates May 2nd, 2020 | 0 Comments Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Kitchen Ventilation Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Kitchen Ventilation May 2nd, 2020 | 0 Comments Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on the Infrared Rotisserie Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on the Infrared Rotisserie April 7th, 2020 | 0 Comments Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Warming Rack Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Warming Rack April 2nd, 2020 | 0 Comments Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Gas Grill Conversion Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Gas Grill Conversion March 25th, 2020 | 0 Comments
