I have a point half and trimmed the fat off. I trimmed it down to it went in to two pieces.
But I got the fat out. I guess I will cook in two pieces, what about cook time and IT.
I trim the heck out of it and I'm sure it's a poor quality brisket, but we on the learning curve.
But I got the fat out. I guess I will cook in two pieces, what about cook time and IT.
I trim the heck out of it and I'm sure it's a poor quality brisket, but we on the learning curve.
