Thread: Brisket (pron)
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Old 01-28-2013, 08:40 PM   #29
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

I'm sitting here with a ready supply of kleenex and Halls mentholyptus. I feel your pain.

The brisket looks great. I leave a lot of fat on mine because it's my favorite part. It can always be trimmed after the cook. (If really necessary.)
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HankB is offline   Reply With Quote

Thanks from:--->