When you pick a brisket look for one with a thick flat and good marbling. I always cook prime now but if you know how to cook them any grade can be delicious. Only use temperature as a guide to start checking for probe tender which is room temperature butter in the thickest part of the flat. Let us know how it goes once you tackle you first one!
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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke
Transplanted Texan
Chad
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