CajunSmoker
is One Chatty Farker
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- Feb 6, 2007
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I've been saving the points and trimming off the flats of my competition and practice briskets. When I got 10# of meat I put it in a brine last weekend. Pulled out of the brine yesterday morning and soaked out the salt and cooked some up. Good stuff:biggrin:
in the brine bag
mostly just little chunks of flat and points
a couple of sandwiches with chips and kosher dills
in the brine bag
mostly just little chunks of flat and points
a couple of sandwiches with chips and kosher dills