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Unread 05-04-2013, 10:12 AM   #14
somebody shut me the fark up.
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Join Date: 09-17-03
Location: Wichita, Kansas
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I must admit that I too thought that his Andy guy was crazy for trimming almost all the fat off his brisket and seperating the flat from the point, but after seeing it and tasting it, I am a believer. Yes, it does go against what many preach, but that's the cool thing about BBQ. There are a ton of ways for getting from point A to point B.

Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.

Smoke on Brother KC

Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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