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TexanOfTheNorth said:I use most of the point (no flat) and cut it into 1/2" or so square cubes.
I use most of the point (no flat) and cut it into 1/2" or so square cubes.
Well I trimmed up the brisket tonight and I'm already thinking it's going to be a flop. Not impressed with GFS: barely any marbalization, already looked stringy, and the point is pretty pathetic looking compared to ones I've seen on videos. Guess I'll try sam's next time. We'll see how it goes. I have a feeling I should wrap this guy even though I really wanted to try and avoid that. $30 down the drain probably, oh well.
Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX