View Single Post
Old 05-03-2013, 02:40 PM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by joshcary View Post
I just do what Andy Groneman of SoW taught me! It seems to work for him... :)
WHO??? never heard of him There are many threads on "why was my brisket dry I cooked a Flat." Among the many responses there will be at least one response "It is easier to cook a Whole Packer, it is more forgiving" IMO separating the two muscles is counter productive as it makes the process more difficult than is needs to be while increasing the chances of less than great Brisket. To each his own if it works for you fine go with it.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote