Quote:
Originally Posted by PaperBagger'14
And here's the point after cutting it off for burnt ends. This is better than any brisket I've ever had in any calgary restaurant.
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Looks like you did a fine job!
But I agree, without tooting my own horn I think I've made better BBQ then any place I've had here in Calgary (Big T's/Haydn Block etc)
Plus the satisfaction of doing it yourself... cant beat it.
Just wish Brisket prices weren't through the roof, used to be able to get a 12-15lb for 80-90 bucks, now its about $150 @ the butcher.