I don't know Guerry, Rob is two kids and one in the oven into life, and I suspect that he is fully engaged in getting to the next day. He does check in here and snoop around.
Well, yes Gore, keep me tuned in, I am sure there can be some kind of brisket experiment in the offing. I know that Rob and I were discussing the idea of a 13-14 pound Piedmontese packer. I am a firm believer that if you want the best cook you want to be in the 14 pound range going on to the smoker. We are also wanting to try a brisket that is rated better than the SRF Black Label brisket we got. Perhaps a Platinum label, or what I want, is a Strube brisket from BPS. I really want to cook with a Strube Ranch Wagyu, after talking with the owner on this forum, I know that has to be the next step.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."