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Unread 11-08-2009, 11:44 PM   #7
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
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Quote:
Originally Posted by Plowboy View Post
Pardon me if I'm wrong, but it doesn't look like you are slicing it perpendicular to the grain of the brisket. That makes a HUGE difference in the tenderness factor. By the pictures it looks like you are at about a 45 degree angle instead of a 90 degree with the grain.
I see what you're saying.. Thanks for the tip..
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