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Old 04-06-2013, 08:53 PM   #69
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Although I may be as guilty as anyone of making my own cooks over-complicated, I do have to say, for the first time I can remember, yesterday, I did post that I felt the OP in the specific thread should abandon his chosen process. I agree with Tim, that too many people make statements that simply are not true, 1000 briskets to get one right? C'mon.

That being said, if they post that they want help, they are going to get the multi-tude of answers. Winnowing through the chaff is certainly difficult. But, there are many ways, and putting them out there, that has to help in the end.
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the meat thermometer was so far past the top reading, it read Taylor

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