Skip to main content

Replies sorted oldest to newest

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.


Add Reply

Link copied to your clipboard.