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Old 03-28-2011, 11:36 AM   #5
On the road to being a farker
Join Date: 08-24-09
Location: Charles city, Ia

I would have to agree with the flexibility test. This also gives you a chance to see if there are any knife cuts in the flat from the processing plant. I also try to make sure the brisket has a nice white fat on it. Seems the longer they sit there the fat starts to take on a yellowish color.
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