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Old 12-23-2004, 07:35 AM   #12
is one Smokin' Farker
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Join Date: 08-19-04
Location: High Point, NC. Deep in the heart of the Cradle of Que!

I don't understand why it has to be so thin. When i make a brisket samich i use a couple of slices about 5/16 in. thick on a crusty sandwich roll. slather BBQ sauce(home made) on it and it's to die for. Most commercial slicers will slice that thick.
"The free man owns himself. He can damage himself with either eating or drinking; he can ruin himself with gambling. If he does he is certainly a damn fool, and he might possibly be a damned soul; but if he may not, he is not a free man any more than a dog." G. K. Chesterton

New Braunfels Bandera smoker
Weber Kettle
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