SMF Premier Member
- Joined Nov 8, 2016
Anybody else always have the “tip” of their flats take the longest to get tender? I’d think the thicker parts would take longer but I’ll be damn if the tip hasn’t consistently been the last part of my brisket to get tender. It’s always the thinnest so makes no sense at all - maybe my cooker (Rec Tec just had a cooler spot the way I let it. I’ll have to try move it around next cook.