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Unread 06-09-2007, 05:44 PM   #10
The_Kapn
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Default Competition Brisket

This will be a work in progress for a couple of days.

Aging in Cryrovac? The definitive answer from the man who knows.:
http://www.bbq-brethren.com/forum/sh...hlight=brisket

Holding Brisket in a hot cooler?
http://www.bbq-brethren.com/forum/sh...hlight=brisket

The Never ending CAB (Certified Angus Beef) discussion:
http://www.bbq-brethren.com/forum/sh...hlight=brisket

"Salvaging" an overdone Brisket. May be a nugget in here to help someday.
http://www.bbq-brethren.com/forum/sh...hlight=brisket

Sliced or Chopped?
http://www.bbq-brethren.com/forum/sh...hlight=brisket

Frozen Brisket???:
http://www.bbq-brethren.com/forum/sh...hlight=brisket

Injecting Brisket?
An entry level thread here:
http://www.bbq-brethren.com/forum/sh...hlight=brisket

An injection thread that turmed into a typical
FAB bashing/loving thread (listed elsewhere in the RoadMap). But, still a few nuggets of useful injection theory:
http://www.bbq-brethren.com/forum/sh...hlight=brisket

Trimming Brisket for Comp?
http://www.bbq-brethren.com/forum/sh...hlight=brisket

Slicing knives for Brisket.
http://www.bbq-brethren.com/forum/sh...hlight=brisket
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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