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Old 06-09-2007, 05:44 PM   #10
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Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
Default Competition Brisket

This will be a work in progress for a couple of days.

Aging in Cryrovac? The definitive answer from the man who knows.:

Holding Brisket in a hot cooler?

The Never ending CAB (Certified Angus Beef) discussion:

"Salvaging" an overdone Brisket. May be a nugget in here to help someday.

Sliced or Chopped?

Frozen Brisket???:

Injecting Brisket?
An entry level thread here:

An injection thread that turmed into a typical
FAB bashing/loving thread (listed elsewhere in the RoadMap). But, still a few nuggets of useful injection theory:

Trimming Brisket for Comp?

Slicing knives for Brisket.
"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 FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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