Originally Posted by Bludawg
( for the record AF don't use af) .
Yeah, I know, but I didn't have any butcher paper and I figure it's the principle of wrap or don't wrap that we're debating here. I figure it's not that bad for a first run, but it's not up the the standards that Brethren aspire to. BTW, I had some leftovers for dinner last night and it seems to be much better after sitting in the fridge overnight. Chunks of point just melt in yout mouth. Learning how to carve the point may have been the best thing in that AF video. That piece he called the ribeye of the brisket is superb.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.