Originally Posted by BBQ Grail
Oh Shane, would you care to comment on this?
I would actually.
Many things have to happen when cooking good brisket, and it all starts with selecting good meat. Sure, you can buy a cheap piece of briskie and make it taste good. But, to do that consistently is the challenge. I buy the more expensive CAB briskets now. I have a much easier time being able to predict what and when that meat is gonna do it's thing.
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers
If you really care about this place, you'll show some respect for it.
Your beard is so stupid, it took two hours to watch 60 Minutes.