View Single Post
Unread 02-06-2014, 02:22 AM   #12
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

I think it is the opposite to be honest. Sliced chuck or clod can turn out REALLY dry if not cooked right, while brisket tends to be a LITTLE dry as long as it is close (having a fatty point helps of course). The window of doneness on brisket is actually a lot better, IMO.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Thermapen/ET-732 (2)/MOINK BALLER/TD Winner/KCBS
sliding_billy is offline   Reply With Quote