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Old 04-02-2011, 07:27 PM   #174
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Join Date: 03-04-11
Location: Springfield, MO

I am glad to see this back to the top. I really appreciated this tutorial. I used this for my flat last week and it turned out a very good brisket. Mine may have been a little overdone, but that would be my mistake. Great post!

I am really looking forward to doing the packer. Does the point have to go back on the smoker that day or could it be frozen as is and they finished at a later date?


Thanks for taking time to do this Chris!
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