I decided to do a whole brisket. It sucked!
Same recipe & method.
All the smaller ones I've done have a let's say beef jerky(ish) smell, brighter red(ish) look and more of a chunky texture.(when done)
The whole brisket, smelled like a pain cut of meat, after it was done had a medium brown color and stringy texture.
I hope I'm explaining good enough. Lol.
Absolutely no similarities between them.
Are these different cuts of meat?
Or did I just totally mess it up?
I wish I had pics, but hope this is understandable.