that looks good.. specially since my brisket from this weekend is all gone.
Guess we needs to tell ya how to slice thru nose and point huh? 2 more seperate grains in those sections that ya need to rotate away from the flat to slice. I f you seperated the flat,(looks like ya did) its easy to go 90 degreees off it to slice across the grain on the nose,
but if ya didnt, ya have to start angling in as you get closer to the back of the flat so you can cut across the grain on the nose and point and still be against the grain on th flat.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
2 Pit Barrel Cookers
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.