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Old 12-18-2012, 07:29 PM   #11
okie smoker
On the road to being a farker
Join Date: 12-17-12
Location: Edmond, OK

Thanks guys...I'll go with the simple method and see how it goes. I like the idea of a little garlic powder and a mixed seasoning of some sort, but we'll see.

I got my brisket already from my local meat place. I bought their "1/4 cow" earlier in the year and still had a brisket on my list. They are a local ranch that has a couple store fronts. They are not USDA graded, so not sure of the grade, but the looks of everything we get from them is definitely choice to prime. Looking at the pics y'all have posted, it seems like the piece they sell is probably just a flat. I'll take a pic and post it as soon as possible.
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