Finally went to Sam's Club and found their whole brisket to be of superior quality. USDA Choice Angus beef with spectacular marbling.
I did trim quite a bit of the fat from the brisket. I did dry brine it with Kosher salt for about 60 minutes.
the plan was to cook at 175 for 14 hours.
I have been looking into pellet smokers. One fella i met swears that the REC TEC model is the best on the market for the back yard style cook. Anyone have experience with these and what makes them better than other competitors?
I would appreciate some input from people smarter than me.
Good evening all members.
My name is Tim. I am recently retired from the Army after 27 years. I have had plenty of time to work on cooking meat, (all kinds imaginable), over some primitive setups and homemade smokers. It was always a point of pride to take care of my Soldiers when deployed and...