View Single Post
Unread 07-14-2010, 08:57 AM   #2
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0

I think brisket is just more of an "involved" cook, than say butts or a chuck roll. The involvement starts with the selection, then moves through the prep, seasonings, cook, rest, and serving. The more consistantly you repeat a proven technique, the more predictable the end result will be. It's a plus your first one turned out so good.

I agree with you about chicken, it's harder than most folks think. I always thought I cooked above average chicken..... until I judged my first competition. I now put a lot more work into my chicken.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote