Thread: Brisket Question
View Single Post
Old 11-18-2010, 09:33 AM   #6
Divemaster
somebody shut me the fark up.

 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default
Quote:
Originally Posted by Cliff H. View Post
Could you explain this ?

Did you wet age them for 40 days ?
That's what it sounds like to me...

Sorry to go against the grain, but if they don't seem perfect, I toss them. Not worth the risk as far as I'm concerned.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote