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Unread 03-03-2013, 11:13 PM   #2
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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You learned well. One thing you are not quite stating, but, I believe you understand. The point takes longer to cook than the flat, it probes tender sooner, but, takes a little longer to reach that melting stage so many of us like.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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