Brisket prep question

Can you posta pick of what it ended up looking like??


RandyE

Probably no worse than what some the meatcutters at IBP or Excel do to the briskets that they butcher!

It is what it is. Like John says, some of the commercial stuff just gets slices. I've had the slice almost all the way through unfortunately.

I "try" to close it up if I can, pressing the meat around it closer in after I put it on the smoker. How you set it in the smoker will be how it cooks as it shrinks.

Just go with it.

Yep,a few years ago we would travel 500 mile + to a contest and you were required to bring the meats sealed in original packages.

We would buy and age a bunch,because they could be cut up ,as John said.

Times we would get there and find Excels with two-three slices all the way thru the flat,just in the area we would use.You walk over to the trash barrel and dump it.

Reason we would take four 16 lb packers.

You could cook to eat just fine.

Yeah, I've had the pleasure of getting some of the Excel's that have had a slice or two across the flat. A cook soon realizes that he has to make out the best with what is given and the good ones turn out a fine meal with a couple of odd looking marks in their brisket slices, heck this is no comp...no points are given for appearance, concentrate on cooking the product properly and I bet your guests will think it is the BEST they have ate.