BBQSamYesIam
Knows what a fatty is.
- Joined
- Aug 9, 2009
- Location
- Plano, TX
It is projected that about 75% of cows are "right-handed", meaning that they get up from a laying position using their right leg. This supposedly causes the right brisket to be more muscular, and hence, less tender. I've been told that most competition teams always try to get the left brisket for cooking. At the risk of causing a world-wide shortage and price hike of left briskets, I must ask.....how does one determine the left brisket from the right?