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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-17-2009, 10:53 AM
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#1 |
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On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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Brisket Flat
I am cooking a brisket flat and ribs tomorrow. I have only cooked one brisket and it was a packer. Is there anything different about the cooking a flat that i should know?
Thanks Tuck |
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07-17-2009, 12:17 PM
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#2 |
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On the road to being a farker
Join Date: 06-20-09
Location: Tiline,KY
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Yeh, you should listen to all of what your co-worker tells you. He is a genius.
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BAMA- Chargriller w/ side firebox, Weber OTS, Gaser, Certified MOINK Baller, UDS @ Home & Work |
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07-17-2009, 01:30 PM
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#3 |
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is One Chatty Farker
  
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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Much shorter cooking time, but that is obvious, otherwise you are good to go.
__________________
Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. 
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07-17-2009, 09:30 PM
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#4 |
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On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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yeah Bama my co-worker knows a lot because he is the MASTER of his CRAFT!!!!
and he is using his drum for trash!!! Tuck |
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