Sir Smoke A Lot
Full Fledged Farker
- Joined
- May 10, 2007
- Location
- Centuria, WI
Hi Everyone - I picked up a Certified Angus Beef Brisket for competition this weekend. It weighs nine pounds and looks much more like a flat than a whole brisket. Does anyone have any familiarity with certified angus beef? Is it really worth the money? I am concerned about how long to cook it - while it is nine pounds, since it looks more like a flat I am wondering if it will cook faster than the normal whole brisket. Thanks so much for everyone's input! I will post an update on Saturday or Sunday with my impressions of the cut!