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Unread 04-13-2010, 06:34 PM   #18
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Join Date: 02-16-10
Location: San Jose, CA
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I have checked thermometers - when I first found this I thought mine was busted so I checked with another and got the same result.

The briskets I get are generally longer, wider, and shorter/thinner than a standard brisket. They are also a lot leaner - byproduct of the diet and being free range. I'm going to do a clod this weekend to see what kind of results I get from that.

I've been really happy with the grass fed steak and roast cuts and I love the flavor I'm getting but I just want the brisket to be more tender
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