texture

Hi all, First let me say I'm having a hard time with briskets and especially brisket flats. I've done more than my share of them, I'd say for flats in the couple of hundreds now. I'd happily do all packers, but flats is mostly what I can get here easily. I've asked advice before and applied...

I've cooked around 80+ flats (packers are really hard to find here overseas) and few packers I scored one time... Some have been awesome, some okay and some bland. Most of them I've more or less overcooked, since I've been waiting them to probe like buttah... I usually cook them hot and fast at...