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Old 02-23-2009, 01:22 PM   #48
Is lookin for wood to cook with.
Join Date: 10-10-08
Location: Overland Pork, Kansas

Thanks for the lesson.

You are absolutely right. Last year, I tried going "Salt-free" because I read where it draws the moisture out of the meat. My brisket did not score as well nor taste like I wanted.

The problem being it took a whole comp season to go back........

What a bonehead.
Dave98 is offline   Reply With Quote