" BOB" > wrote in
:

> More important is the marbling in the edges of the flat. I've seen
> select
> with better marbling than choice (I've never seen a prime brisket) and
> cooked side-by-side, the select turned out better tasting and more
> tender than the choice.

Thank you. That's exactly the kind of advice I was looking for. I will look
for marbling next time. I always do when buying rib-eye, but have not
thought of doing it for brisket.
>
> BOB
>
>
>



--
//ceed