My instructor mentioned the #2 pencil deal about brisket, but he said to not judge the brisket on the thickness of the slice. He said some cooks have started turning in thick slabs of brisket the last couple of seasons because it looks good in the box and it doesn't have anything to do with it being overcooked.
How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle