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Old 09-24-2012, 10:43 PM   #8
Full Fledged Farker

Join Date: 09-22-12
Location: Austin, TX

Hi Matt- I'm in Austin as well. New to the forum but not new to brisket. That's a flat for sure and it looks pretty trimmed up as well. What are you cooking on? You are certainly getting some good advice above but I assume you are looking to do the Franklin/J.Muellers brisket thing when you say you want to wrap in parchment @ 160.
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