I am no brisket expert for sure. But, in trying to become a good brisket cook I read all the brisket threads I can. One of the frequent comments about brisket is that unless you are cooking competition stuff, or you can get a better price on a better cut, the Wally World briskets cook up just fine. There are those who think that the prime cut is simply a waste on brisket. That only leaves you with choice and select.
I think brisket is some percentage the meat itself, but the greater percentage of how it turns out is your cooking process. Ever know a cook that could turn shoe leather in to a meal? I think its the same with brisket. You may have a great process going and that's going to make the ultimate difference.
Let's see what the brisket experts say. I'm just a dude that likes to cook outside with fire and smoke
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