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quote:
Originally posted by Dave0320:
Thanks Tim. What size brisket do you use? Do you tuck the brisket tail under? Any further suggestions will be appreciated.


I cook on a FEC. So my procedure would not work well for you if you have an electric (which I assume you do).
I will defer to the experts on the technique for the other CS's.

Cost effectiveness? I buy CAB packers for less than $2 /lb and chuck is over $3. I am in FL panhandle, so it may be a regional thing with the prices.
We prefer the brisket flavor over chuck--just a personal preference. I even make Brisket Burgers.

Good Eats.

TIM

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