TomKnollRFV
Master of the Pit
The butter thing is taking a knife that's hot and putting it into a stick of butter. There should be literally no resistance is what it means.
Rookie brisket attempt...
- Thread starter heihei29er
- Start date
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- May 25, 2015
- 28
- 15
I'll call it beginner's luck, but it turned out perfect!
Left it wrapped in the cooler for about 4 hours. Both the point and the flat were tender and juicy.
The Flat
![IMG_2437[1].JPG](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='300' height='225' viewBox%3D'0 0 300 225'%2F%3E "IMG_2437[1].JPG")
The Point
![IMG_2438[1].JPG](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='225' height='300' viewBox%3D'0 0 225 300'%2F%3E "IMG_2438[1].JPG")
Thanks for the help and the advice!
Left it wrapped in the cooler for about 4 hours. Both the point and the flat were tender and juicy.
The Flat
![IMG_2437[1].JPG](https://www.smokingmeatforums.com/data/attachments/369/369854-4241f4dcf6a661ff21329d9ece892ee8.jpg "IMG_2437[1].JPG")
The Point
![IMG_2438[1].JPG](https://www.smokingmeatforums.com/data/attachments/369/369855-a9df8d46d2c2d09a411163833c921fe8.jpg "IMG_2438[1].JPG")
Thanks for the help and the advice!
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