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Old 05-21-2014, 05:19 PM   #25
On the road to being a farker
Join Date: 09-05-11
Location: Wapello, Iowa

Brisket is pretty pricey right now to try to get profit from a competition style cook.
I love the bark and so do my customers. I also love the a 1/8 inch of fat. The flavor it adds is incredible.

If you want some really good burger, add some of that brisket fat to your ground chuck and eat like heaven.
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