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Unread 01-05-2009, 03:59 PM   #9
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Join Date: 04-08-04
Location: Marianna, FL
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I have the local market grind brisket for me.
I tell them to leave all the fat on the packers.
Fat ratio seems about right to maybe still a little lean somethimes.

But, Brisket Burgers Rock!!!!!!!!!!
It is the only ground beef allowed in our house by Mrs. KAPN

"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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