Quote:
Originally Posted by steve
It takes a LOT of practice and patience to cook brisket. I am still
working on it. I do prefer pork though!
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Yeah, I had a feeling that there were many layers to the mastery,
I just don't like smoked beef for some reason. I should say 'prefer'.
I could see how in a semi-commercial enterprise, however, you would
have to put those feelings aside and learn if you wanted to get business.