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Old 11-23-2013, 07:13 AM   #12
On the road to being a farker
Join Date: 09-28-13
Location: Los angeles

This particular brisket was a select due to I went to 4 smart and final and that was all they had.
When I picked this one it felt very pliable with decent fat.
I will try Fat side down in the egg next time but I thought the idea was to keep the fat aimed at the heat and I might be wrong but it seems the higher to dome the hotter it gets?
Any suggestions on where else to get packers in the Los Angeles area
Thespanishgrill is offline   Reply With Quote