- Joined Oct 26, 2010
i have one stubborn brisket..stalled at 185 and is very slowly rising in temp..up to 192 now. the other 2 had no issues..
The salesmen that used to come to my cabinet shop could be a pain now and then.as far as i know, total success with the brisketno complaints on anything. i did have one salesman question me why i cut the fat cap off. he said he always leaves his on and trims after the fact. personally..i think it was easy to cut off when cold and i had no issues with it being dry... well he's a salesman and knows everything..and he does not have SMF..
He's cute, but if you don't allow him people food, on your way back from hunting, the two of you stop in a bar for a cold one & a sammy, what is he going to eat? They don't have dog bones in bars.lol bear, he's only 9 weeks old..i dont want to start him up with bad habits. i'm hoping to get him trained to go out hunting with me. he's part black lab, golden retreiver and husky mix.
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