Originally Posted by aawa
I have cooked select, choice, and prime grade brisket. I have made plenty of select briskets taste great and melt in your mouth. Until someone has gotten the basics of the technique they use, meat quality will play less of a factor than most people think.
If you have good technique you can make a select grade brisket taste absolutely dericious and be very moist and tender.
Now here is the best quote of the day.
48" Jambo Pit Clone, Primo XL, Weber 22" with Smokenator, Vermont Castings SS Grill