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Unread 02-08-2013, 10:26 AM   #7
JS-TX
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Join Date: 02-17-10
Location: San Antonio, TX
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Too many people report just average results with expensive cuts of briskets, but I do think high end briskets may be more consistent over the long run. At the end of the day a good piece of meat is a good piece of meat, regardless of grade or where it came from. For me personally the best brisket I've ever made was a nice prime angus packer. I cooked it til probe tender and I let it rest in a cooler for about 2-3 hours. It was also wrapped in BP after about 5 hours in.
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