Originally Posted by landarc
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.
Well, I'm in, and Marty is too! No, I haven't talked with Marty, but I'm sure he's in! I'll keep you posted -- I've got two talks, but that leaves at least three dates open. There's also the possibility of the first Sunday, so as not to interfere with anyone's work schedule.
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