Note: If you haven't take "Brisket Survey Part 1" please do.
I'll put some of the results from that survey at the end of this post.
There have been a lot of comments in the forum about brisket, when in reality many people have ended up talking about flats, not whole briskets.
Even though we've been on the forum together, I think we still end up not talking about what we're really smoking -- flats or whole/full briskets.
I'm also trying to see a trend about where briskets are/are not available. I hear a lot about people on the coasts not being able to find whole briskets, but the results below don't give me enough about that yet.
So, what's in this for us Forum Members?
- When talking about Briskets in your posts, please me sure to indicate if you are talking about a whole brisket or flat
- Tell us what grade it is
- Tell us how much it weighs
Given those three bits it will help you get better answers and will provide more help to others.
Survey Results: as of 9/9/01
3 use just Flats (4-7 lbs)
4 use just Full briskets (under 12lbs)
4 use both
Most use choice, but some didn't know.
States using Full/Both briskets:
CO, FL, GA, WA, MO, TX, OK, VT
States using Flats:
FL, NJ, NJ
And a few didn't know what a deckle looked like (so, haven't been reading the Brisket 101s I see). But that's why I took the survey, wanted to know.
I'll also be adding information to help understand Briskets better in a revised Brisket 101 this fall as I rebuild all my 101s, so this will be good info for me.
Thanks for the help Forum Gang, good on 'ya.
Smokin'