Ok. The newbie that I am (18 months), I do a brisket every other weekend because I am bound and determined to master that hunk of stubborn muscle if it frickin kills me. My growing and recent success with brisket is do in large part to the insight I glean from this site. So, thank you all again for your insight and expertise.
The past two have been a 7 (after some negative stall probs) and a 9.5 with no probs on the rating scale, respectfully, according to my neighbors (one of whom is a Master Chef). Not bragging, just adding to the core of my question. I am clearly still learning.
Both of the last two I have done I have "pounded", albeit somewhat lightly, after trimming and before marinating and injecting for 24 hours. This weekend I am doing a 17 lb "choice" cut packer and it is my first choice cut vs. "select". I am a slow and low guy ....
Any insight as to whether I do or don't "pound" this puppy? Am I hurting the cut in any way? It's pretty damn lean it appears, and flops pretty well over my arm while still in the packaging. Don't know much about the difference between select and choice. Choice may not need the extra tenderizing effort?
I plan to video this one start to finish and post .... input and insight appreciated. Thank you!