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Re: Brisket for tacos
I would do a 14 to 15 lb packer and then chop it all up and mix. It gives you a great combination of lean and fatty. If you have extra throw it on the freezer for later.3 · -
Re: cool way to raise the grid
Of course, I added added the extender and sliding grid to make it a cool hundo. buysh!t..... how I do it.2 · -
Re: Mustard Butt
I have done butts and ribs like with a mustard rub several times. Then one day I tried it without this step and couldn't tell any difference, so now I skip it and save the extra mess.2 · -
Re: Brisket..... How I do it.
Trolling..... how John does it.1 · -
Re: Brisket challenge
I would put it in the freezer and go pick up a prime packer at Costco. Unless the challenge includes that specific piece of meat.3 ·
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