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Old 02-08-2013, 02:28 PM   #25
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Originally Posted by landarc View Post

I will tell you, I think more briskets are ruined due to rushing, not allowing enough time, not resting long enough and insisting on using internal temperature than for any reason that could be traced to cut or grade of meat.
No truer words ever spoke on the subject!
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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