Love4ZBBQ
Found some matches.
- Joined
- Mar 8, 2012
- Location
- Centennial, CO
I will be cooking my first brisket tomorrow. I've been doing quite a bit of research on how I will prep and cook it. Of course, now that it is coming down to the day before, I'm starting to get nervous!
In doing my research, I started to doubt if I picked out the best brisket or not. I'm concerned that my flat section isn't thick enough. What is the thickness of a thick flat v. a thin flat? I don't think my flat tappers off to thin, but I'm not sure!
If my flat is too thin, is there anything I can do to help it cook well?
I have also read that it is good to pick a brisket with a tip that is rounded rather than pointy because the pointy tips aren't as tender. Is there anything to do to help a more pointy tip cook so that it is tender?
Thanks in advance!
In doing my research, I started to doubt if I picked out the best brisket or not. I'm concerned that my flat section isn't thick enough. What is the thickness of a thick flat v. a thin flat? I don't think my flat tappers off to thin, but I'm not sure!
If my flat is too thin, is there anything I can do to help it cook well?
I have also read that it is good to pick a brisket with a tip that is rounded rather than pointy because the pointy tips aren't as tender. Is there anything to do to help a more pointy tip cook so that it is tender?
Thanks in advance!