West River BBQ
Full Fledged Farker
Is there such a thing as a brisket that just will not become tender despite how long you cook it? I ask because I cooked a brisket from Sam's (prime) for 12 hours at 280 this weekend and it just never "got there." It was injected and moist but still had that roast texture. Yes, it's done when it's done but are there times when you're just wasting time? Thanks and happy eating during isolation.