CajunSmoker
is One Chatty Farker
- Joined
- Feb 6, 2007
- Location
- Rolling...
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