Brisket Flat, no fat, what to do!!
"43fan" > wrote in message
>
> I should've told him more,yes. I know the guy and see him occasionally
> and had mentioned to him about saving the brisket instead of grinding it
> up to. I told him I wanted to smoke it, figuring that would be enough.
> Although, he's also told me in the past that when he cooks a brisket(not
> sure if he meant smoked or not, didn't ask), he takes it to about 160 and
> that's it.
>
Smoked or not, that is still going to be tough brisket. If you have a meat
slicer and can cut it very thin like the deli counter, then it would be OK.
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