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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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02-21-2013, 08:51 AM | #1 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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Scoring the fat layer on briskets
a buddy of mine did that last week and im not sure about it.
i feel that it should stay intact. your thoughts? |
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02-21-2013, 09:22 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I never have,I see no advantage to it I like the Sweet Gooey Goodness that is the sugar cookie of a properly rendered brisket.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-21-2013, 09:26 AM | #3 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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