View Single Post
Unread 09-24-2012, 09:47 PM   #10
Mattlsmith
Knows what a fatty is.
 
Join Date: 07-29-12
Location: Salt Lake City, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by centexsmoker View Post
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.
Hey nice to meet you. I am actually smoking on a Traeger with oak pellets. I am new to smoking so really just trying to learn. I was actually going to basically copy what others have spoke about in the forum on the Franklin's style.
Mattlsmith is offline   Reply With Quote