quote:
Originally posted by SmokinOkie:
A brisket gets tender because of the collagen breaking down and the internal fat.
Dryness is more a function of the brisket itself than the method. Flats and small briskets or select and below will tend to dry out.
I have to agree 99%! (would be 100% but I'm still on learning curve and have been wrong before
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
) The best brisket I've cooked(tender/juicy) has been the thickest cuts. This includes some VERY nice results from 8-10# choice Costco flats so I can't rule out flats completely.
The thinner end of the flat IMO is just dryer than the rest. On a real thin/lean flat this can produce poor results. To date, I've not found any technique/trick for thin flat ends that produce the results of using larger, thicker cuts with more inner fat. Can't imagine tenderizer recifying this - but if it does let us know!
I will say this. No CS brisket has ever been tossed out at my house. The worst resullts I've had was was pretty tasty on a bun with sauce
![Cool](/static/images/graemlins/icon_cool.gif)
Recently I found a local butcher that will trim off (to order) the thin end of packers or flats and sell me the rest same price. Works for me.