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Unread 06-21-2012, 02:40 AM   #33
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
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For the record, I have never cooked a brisket the same way twice -- even
in competition. Seriously, I wing each and every one of them. Sure, I have
some basic guidelines that I generally follow, but I don't "teach" any way
of cooking a brisket.

The post that you mentioned was just one of my many ways of cooking a
brisket. I captured and published it as a how-to to get folks going on their
own hot & fast journey. My hope is that it will give them a good footing
and help them to start coloring outside the lines. In that respect I think
our goals are similar.

I think I'm just getting hung up on the word "edict".

e·dict/ˈēdikt/
Noun: An official order or proclamation.

John

P.S. Oh, and I am miles and miles away from being an expert pitmaster, or
an expert at anything, really. I'm just a duffer that's on the same quest
for the same holy grail that we're all looking for.
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