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Unread 04-01-2011, 07:48 PM   #2
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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Wow! That is a tiny brisket. I think I would give it an hour of smoke, low heat, then foil and finish it hot and fast. Go until tender, although I have no idea what to recommend on timing.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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