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Old 10-23-2018, 10:40 PM   #13
West River BBQ
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Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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I have to wait about a month before I can cook a brisket because it is a bunch of meat, even if freezing most of it. I don't think I'll invest in a full packer but will use the flat or at least a portion of one. I guess that if I separate the flat into two or three pieces I can compare wet and dry brines and a no-brine control. I have a pellet grill so I can control the temp really easily. Anybody have other thoughts? Oh, and I wont be using a wagyu.
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