Originally Posted by CarolinaQue
I agree!!! Every one that's trying to attain brisket nirvana should watch it. It is a very usefull tool to actually see and not just read what it should look like, and to be shown how simple it really is.
I'm going to make sure my DVR never deletes that episode. The brisket video pr0n is off the charts.
You should compete in TX, in my short 1 yr old comp "career" I've learned that it's a good thing to turn in Q that is a little extra tender, cause the judges can't pick it up with their hands. Plastic knifes and forks only. This past weekend I used the butcher paper technique at a small comp. and got 1st place! Juicy, tender brisket that we sliced about 1/4 to 3/8 thick. Happy to say the tenderness was spot on, it didn't crumble at all. I had used a prime angus brisket that I picked up at the local butcher counter. I regret not taking pics but between the both of us we had our hands pretty full. Sadly there were no leftovers to take to work today.