tinman
Knows what a fatty is.
- Joined
- Sep 9, 2012
- Location
- Renton, Washington
I finally decided to give brisket a go on the UDS. I trimmed up this 19 pounder and coated it with salt and pepper. I will let it ride low until it gets the color I want, and then wrap in butcher paper an crank up the heat a bit until it probes tender.....that's the plan at least.
More pron to come...
Tin
More pron to come...
Tin