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Flat vs Packer
Id say between 6.5-7 but keep an eye on it because it could be far less. If you use a pan I wouldnt actually submerse it in any type of liquid I would just fill it a 1/4 of the way or so. If you foil, I would add as much liquid as you can. You will be alright, just keep an eye on things, either... -
Flat vs Packer
Hey Ken! Just from my point of view as I have done a lot of small flat cuts (as sometimes that is all that is available) try using some liquid to finish it up. What I normally do, is smoke it with a set temp of 250 degrees, till the bark has formed pretty good, and you have good... -
I found THE WORST brisket ever tonight
I dont know if walmart has chosen to down grade the cuts to keep the price lower but they used to carry USDA choice, they (at least my local wally worlds) have switched to USDA select -
Greetings from Newark DE
Hello everyone! long time looker, first time joining. Thanks to all of you for the info and great help with everything, awesome community here!
