Originally Posted by landarc
Tim (Groundhog) has had an excellent brisket, R2Egg2Q and Phat Matt's both cook excellent briskets. He just doesn't like em as much as other cuts. I can see that. /My preference is for sliced point, but, I will always take good brisket fresh from the cooker. Tim also eats brisket without pickle and raw onions, with utensils off of plates, so, what does he really understand.
Originally Posted by Groundhog66
Yes, John's was pretty much spot on.
Whew! I was starting to question my brisket!
Admittedly, I prefer the point over the flat.
Tim - if you don't want the wagyu, I can trade you a couple pounds of hamburger for it and save you the trouble of grinding it.
, Large BGE
, Small BGE
, Mini BGE
, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red
Backlit Thermapen, custom BGE & Weber handles
by brethren martyleach
CLICK HERE to join us in a BBQ Brethren Throwdown!