A long time ago someone said that cows lay on their left side so the left side brisket would get more work from them getting up, so it would be tougher. I think I have that right. This was attributed to Johnny Trigg, but I'm not 100% sure that is true.
Anyway, I have cooked lefties and righties and can't tell any difference. I find the best brisket I can (thick flat, nice marbling, etc.) and just cook it.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend