Reply to "Getting tired of the fat in brisket"

tomMember

Couple more questions would be,brand and grade.

I've had packers come at 185Âº-210Âº internal.

If it has that much gristle throughout the flat,it could be commercial grade-which should have been pound sold at the yards for ground beef.

Before I'd give up on briskets,I'd cook one to about 203Âº internal and see what you get.

4/26/066:30 AM

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