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View Full Version : Scoring the fat layer on briskets


Andrew
02-21-2013, 09:51 AM
a buddy of mine did that last week and im not sure about it.

i feel that it should stay intact.

your thoughts?

Bludawg
02-21-2013, 10:22 AM
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.

Andrew
02-21-2013, 10:26 AM
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.


see thats what im thinking. :clap2: