[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1234[5]678910 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 20:52:21 04/02/02 Tue
Author: smokin Jim
Author Host/IP: wnpgas07-p43.mts.net /
Subject: Re: Talk to me about Brisket!!
In reply to: Peter 's message, "Re: Talk to me about Brisket!!" on 20:19:06 04/02/02 Tue

What are you trimming off the whole packer cut brisket. I hope you are not cooking the flat by itself. Wehn you take the deckle off and the big old chunk of fat under it, you are taking away the self basting aspect of the whole piece. Without this part, the point can be hard to keep from drying out. You need fat for basting, flavour and moisture. Just my opinion, of course.

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.