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Unread 01-06-2014, 03:19 PM   #6
On the road to being a farker
Join Date: 08-07-13
Location: Hurst
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Originally Posted by defence18 View Post
And there's lots of good brisket on that board! Looking good. Funny, I stumbled across bigabyte's tutorial last night when searching whether or not to trim the fat cap. I insta-bookmarked it!
I forget when I stumbled across it, but I had the same reaction. There is info in that thread that I just never really found elsewhere. Combine that with the other brisket threads on here and the input you find in them and you have a pretty nice foundation for tackling the brisket challenge.
18.5" Weber Kettle / 32" Master Forge Charcoal Grill / Modded/Restored NB Bandera
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