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InfamousDX
Guest
Thank you for the wonderful info! This help me make sense out of my first ever packer brisket... and it turned out wonderfully.
You have my permission as creator of the thread (you should give proper credit too), but you will also need permission from Phil since he owns the forum.Is it against the rules to make a PDF of this thread?
It's the same.:thumb: The most important thing is getting it tender. You might want to wrap it in foil once it hits the stall if you are worried about it drying out. Your call. I don't cook flats, if I could just cook the points, I would.Thanks for the tutorial and it coming back up. My local costco only sells Flats..how would I change anything just doing a flat?
THanks,
David
It's the same.:thumb: ...I don't cook flats, if I could just cook the points, I would.
You have my permission as creator of the thread (you should give proper credit too), but you will also need permission from Phil since he owns the forum.
Honestly though, I don't know if you have to ask permission since that is kind of like printing the thread...you can print to a PDF file with a printer driver that does so...
What is the avg price per lb people are paying?
My local maket is charging $5 per lb.
I think my costco is around $2.49/pound for a full packer.
Seems high. I think my costco is around $2.49/pound for a full packer. I think even the regular grocery stores around here are cheaper than $5/pound. A good time to look for them on sale is around the major summer holidays (4th of July, Labor Day, Memorial Day). The vacuum packed ones keep in the freezer quite well.