Wneill20
is one Smokin' Farker
- Joined
- Jul 8, 2012
- Location
- Murrieta ca
Looks outstanding. Prime brisket for 2:49 lb I would be all over that
The Foothills representin'! :becky: Long time bro how've you been?
Nice first brisket! Just worry about the thickest part of he flat when doing a poke test instead of poking more holes in it than a Heroine addict. That is the last place to get tender if it is tender the the rest is gonna be just fine.
How does 13.5 lbs of meat at $2.50/lb work out to $35?
2.59×13.59=35.20 that's how:biggrin1:
Looks awesome. Thank you for posting such a detailed description and pictures. I've yet to smoke my first brisket but was wondering....Would the fact that the bottom of the flat having a thick layer of fat cause it not to get as tender. Or, would you just have to smoke it longer due the the insulating properties of the fat? Just wonderin'.
I was thinking that exact thing, that the thick fat cap on the bottom may have contributed to the flat being not as tender. Next time I'm going to be more aggressive on trimming the fat off, erring on the side of trimming too much rather than too little.