View Single Post
Old 07-21-2010, 09:34 PM   #10
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Originally Posted by Kevin View Post
I agree with this.
It could be. However, I have seen brisket with mushy point and flat that was tough because the connective tissue wasn't at the point that it was tender. I don't think that over cooking is what made it tough.

Not saying you are wrong because what you are saying makes sense, but, pigdog wil have to experiment to get to the bottom of it.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote