|
Took a notion so there's a 14lb brisket in the Yoder Wichita. I've never cooked one that big or separated a brisket. I decided to try and separate the point from the flat after cooking. As I trimmed the fat I looked for the seam of fat between the parts of the brisket but I didn't see a real good definition between the two. Wish me luck!
I also bought a couple andouille's from Harter House made and I threw those on the smoker as well.
__________________
[/SIGPIC] 
|