Exe-que-tioner
Knows what a fatty is.
- Joined
- Jul 29, 2008
- Location
- Buckner...
Some time ago I saw a thread on sauce/glazing brushes. We have been using your typical rubber-stranded brush that you can buy pretty much anywhere, and have not had any luck at times from reducing brush marks. I know that a lot of factors figure into the equation as far as sauce temps., thinness or thickness will fall into play here. We only brush two meats before the final presentation - brisket & ribs. Looking for a good touch-up brush for all meats.
The thread that I remember, I believe, talked about using brushes from an artist supply store, similar to what artistic painters use.? Any input would be helpful as we prepare for next year. Thanks.
The thread that I remember, I believe, talked about using brushes from an artist supply store, similar to what artistic painters use.? Any input would be helpful as we prepare for next year. Thanks.