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Old 07-29-2005, 06:00 AM   #5
somebody shut me the fark up.
Solidkick's Avatar
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Default RE: How long before turn in should I start slicing meat?

Not to take your thread away from your original question, but of the steps above that I mentioned, with the 100+ degree temps outside last weekend, I forgot to run the slices through the juices of the cooked brisket. Tired, hot, and just plain old not thinking clearly, when I got home, I was running through my head what I did or didn't do in the past that caused the brisket scores to drop.
That was it, forgot to run the slices through the juices. Don't know if it had an effect on the scoring or not, but I did deviate from my routine.
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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