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Unread 09-16-2013, 01:23 PM   #5
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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When I get a brisket, and I almost always but a packer, I trim it up.

In the above shot, ignore the fact that it is folded. If you look at the flat (on top), you can see where I have trimmed off the tapered edge of the flat. This will end up rounding off during the cook. But, with the edge trimmed like this, I get no drying on the edges.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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