Hey Guys,
I'll be smoking my first brisket this weekend, hoping to get answers to a few basic questions:
I keep reading about flats, packers & tri tips. Can someone explain what they are and what is recommended for a first timer?
Also, can someone explain burnt ends to me?
I came across Dutch's mahogany sauce recipe and I think I will make a batch. What kind of sauces do you guys use?
Thanks!
- Jay
I'll be smoking my first brisket this weekend, hoping to get answers to a few basic questions:
I keep reading about flats, packers & tri tips. Can someone explain what they are and what is recommended for a first timer?
Also, can someone explain burnt ends to me?
I came across Dutch's mahogany sauce recipe and I think I will make a batch. What kind of sauces do you guys use?
Thanks!
- Jay