Holy cow Ive been off here for way too long...Took me two days to go through most of the posts that I've been missing! New baby coming and house projects have had me out of the smoke ring completely.
Ok on to the question...Ive never messed with Brisket until now...Sams had two cuts, a 10-12lb "Brisket" and a 4.5 lb "Flat"...What is the difference and are there big differences in cooking them. I went ahead and picked up the flat just based on the price and the fact that we bought 50lbs of meat that day
Thanks in advance!