Picked up this beauty at Sam's Club today...Tomorrow we are going low and slow. The wife and I are doing a practice run and we are experimenting with a larger cut of brisket this weekend. Expect the usual from us lots of Q-View. This is a 14 pound Select Grade Brisket going to b cooked between 225 and 250 on a UDS smoker using a combo of lump and kingsford with mesquite chunks. We are going to trim, inject and double rub this baby.
I like a thick woman...
For being so thick this was one flexible brisket part of what made me chose it over a CAB (certified Angus Beef) Flat that was a Choice cut.
Edited by ECTO1 - 6/24/12 at 9:37am