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.
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48" Jambo Pit Clone, Primo XL, Weber 22" with Smokenator, Vermont Castings SS Grill
PNWBA - CBJ
KCBS - CBJ