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Old 07-23-2013, 11:41 AM   #17
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

Originally Posted by HankB View Post
Why is that? I thought the thicker section should be at the hot end. (What Franklin recommended.)
that is how I have always done it (point toward the hot end)

But BBQ Bandit has a ton more experience with brisket than I do.

I would like to know the reason as well
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
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