I found a small piece of meat called "Flat cut angus brisket" that was marked down so I brought it home. Now I'm trying to figure out what to do with it. It is only a pound in weight and about 1/2" thick. There is not a lot of marbeling so I'm thinking I should let it marinade a little and then grill it quickly so it doesn't get well done and tough. My original thought was to smoke it (along with some other meat) but I'm afraid it will be pretty chewy. What do you think? Grill or smoke.
post #1 of 11
3/18/10 at 8:38am