- April 21st, 2006, 7:40 amPost #1 - April 21st, 2006, 7:40 am
Mike G wrote: I didn't find Texas brisket overlean or dry anywhere, but I do note that most of the places offered both "fat" and "lean" which apparently meant brisket and shoulder respectively.
Is that not the point end and the flat end of the brisket (fatty and lean)?
And Chuys
Think Yiddish, Dress British - Advice of Evil Ronnie to me.