Hey guys,
Gonna give brisket another shot this weekend. I just have a few questions/opinions I’d like to have.
First, the brisket will be only for the wife and I, so I don’t need a 10+ pound hunk of meat. If I go to my meat market and have them cut it up for me, should I go for some flat and point? Should I just get flat? Personally I prefer the flat but didn’t know if it effects cooking the meat if you only have flat.
Second, is anyone willing to message me through the process if I have question? Sometimes I’m left guessing if I should wait longer, uncertain how it looks, etc…Please let me know if anyone would be willing to take a text message or two during the cook.
Thanks!
Gonna give brisket another shot this weekend. I just have a few questions/opinions I’d like to have.
First, the brisket will be only for the wife and I, so I don’t need a 10+ pound hunk of meat. If I go to my meat market and have them cut it up for me, should I go for some flat and point? Should I just get flat? Personally I prefer the flat but didn’t know if it effects cooking the meat if you only have flat.
Second, is anyone willing to message me through the process if I have question? Sometimes I’m left guessing if I should wait longer, uncertain how it looks, etc…Please let me know if anyone would be willing to take a text message or two during the cook.
Thanks!