Originally Posted by Thespanishgrill
This particular brisket was a select due to I went to 4 smart and final and that was all they had.
When I picked this one it felt very pliable with decent fat.
I will try Fat side down in the egg next time but I thought the idea was to keep the fat aimed at the heat and I might be wrong but it seems the higher to dome the hotter it gets?
Any suggestions on where else to get packers in the Los Angeles area
This is part of the problem. Smart and Final briskets suck, IMO!
If you are cooking Hot and Fast, my experience is your temps are going to be at least 10 degrees higher than low and slow on finished product. However, do not use temp as a guide use feel. Temp is for tracking purposes only!