Phillipe, I did not know you are a food professional. I have spent 40 yrs in food and beverage aitomation controls. But my hobby is cooking and smoking beef. I dont let my wife (KG5VPB...General Class) in the kitchen. Its not that she cannot cook...its just that cooking is my fun. I smoke Briskets for 12 hours, and rest for 8 hrs wrapped in towels and left in an ice cooler (no ice of course). Comes out so juicy and tender, you dont need a knife. I wrote an article on how to do it. Would like to send it to you. Its quite detailed. I learned under BBQ Pitmasters head judge Myron Mixon at his training facility in Georgia. And I am a smashburger expert! Send me your email, and I will send you my write-up on BBQ Brisket Texas Style. Rod MartinezNK5Q
Sent from Yahoo Mail on Android On Thu, Jan 11, 2024 at 20:17, K5BOU via BVARC<bvarc@bvarc.org> wrote: ________________________________________________ Brazos Valley Amateur Radio Club BVARC mailing list BVARC@bvarc.org http://mail.bvarc.org/mailman/listinfo/bvarc_bvarc.org Publicly available archives are available here: https://www.mail-archive.com/bvarc@bvarc.org/
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