View Single Post
Old 07-06-2006, 01:52 PM   #15
Yakfishingfool
Babbling Farker
 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Default

OK, A bit slow on working with briskets...the brisket has a flat, the thin center section and comes to a point, "the point"? so it looks loke the whole thing can be twice smoked or slightly over smoked, cubed and doused in sauces. Kind of like making steak hash the day after steak and taters?? Scott

Sorry for the rudimentary questioning. It sounds so good that if I actually saw some I'd want to give it a try. Scott
__________________
Oh It'z BBQ!
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
Team BBQ-Brethren.com
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote