quote:Originally posted by Tom:
There are some good brisket flat cooks, out there.
Brisket is the comp category that separates the real men from all other 98% of the cooks-I hear.
A good comp cook will find a Certified Angus Beef,choice-or better.
If he has the contacts ,he might fly in some primes.
They will be up around 8 lbs,nice fat cap,plenty of internal fat,square,even,and thick.
He'll age them about six weeks at 35* in his meat keeper.
He will have practiced a bunch,since one of them in a comp will cost a house payment.
When you spot one of these at your grocery store,jump on it.
Cook at least two,or maybe three-because a brisket is a brisket.
They are all different.
Have fun.
Oh. That explains what I have done wrong.
