Originally Posted by barbefunkoramaque
Eye... I love you cuz you are old school baby... (look at me with my stoker and being all loud mouthed about old school and some will get my humor)
I had to check the doneness of maybe 11 briskets at a time on a spinning rack cuz my Meat mama pit didn't have a stop pedal of the rotisserie.
I used an old sharpening tool that a certain someone in Lockhart, texas gave me. It was maybe 50 years old and not as thick as a new one. But If that past through with no problems you had Mecca Style Brisket. I lost it in Friedrich pit, I owned at one time. I was sad because the pitmaster that gave it to me is now dead.
Dull the end of those Ice Picks though... grind them flat.
I haven't finished this whole thread. Would something like this work?