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Old 01-29-2013, 02:54 AM   #7
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

you are hooked now...looks good...I have cooked every grade of brisket and I mean about 15,000 pounds of it and when I want a comp brisket I wet age 6 to 8 weeks...this is the only time I have seen any difference amongst the try a wet age next..
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
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