Captain Morgan
Chef Extraordinaire
first cook on the 22 today....was gonna do 4 butts but decided
to do 2 and a brisket. I've cooked maybe 3 in my life, none in
the last 5 years, none that were any good.
so here it is, 12 pounds tough meat. what do I do?
fat cap up or down?
how much fat should I trim?
I want to leave the point on during the cook.
to do 2 and a brisket. I've cooked maybe 3 in my life, none in
the last 5 years, none that were any good.
so here it is, 12 pounds tough meat. what do I do?
fat cap up or down?
how much fat should I trim?
I want to leave the point on during the cook.