I always use choice as it tends to have more marbling and is less expensive. When smoked right I dare anyone to tell the difference. I don't recall ever using a wet cured brisket so can't help you there.
Dry aged brisket
- Thread starter geerock
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Latest posts
-
The Big Texan Steakhouse (Amarillo, TX) ⭐️⭐️⭐️⭐️⭐️- Latest: MileHighSmokerGirl
-
-
-
Hot Threads
-
Trying again… brisket going in.
- Started by SmokerNTraining
- Replies: 59
- Beef
-
Shotguns! Can We Chat?!
- Started by Rafter H BBQ
- Replies: 59
- Field and Stream
-
Featured Competition Ribs, Mustard/No Mustard
-
Selling a pistol, not so easy...Thoughts
- Started by sandyut
- Replies: 14
- Blowing Smoke Around the Smoker.
-
Too Cold For Me
- Started by BGKYSmoker
- Replies: 14
- General Discussion
