Comment by samstave

I like the cut of your Jib, and would like to subscribe to your news letter...

1. What factors to look for when seeking "high quality brisket, but also...?"

2. When to use which low /v/ high

3. warmer at what temp? Tented in foil? just an oven? open flame/coals? or special equipment?

6. What do you do with the trim?

Thanks - would love to taste yours...