Thread: Dry Brisket
View Single Post
Old 08-26-2010, 09:11 AM   #22
Is lookin for wood to cook with.
Join Date: 01-12-10
Location: Lakeland, FL

I like the idea of separating the point from the flat to help breakdown the fat some more. I will also try foiling at 160F with some sort of liquid. BTW I am not a peeker. Look'n ain't Cook'n
MasterGator is offline   Reply With Quote