I just joined the Restaurant Depot yesterday. They had what they called "heavy brisket" for a bit more than my local Walmart but I got a 17# one so the 30 mile trip wasn't wasted. It was labeled choice grade.
**First... What is "heavy" brisket as compared to "regular" brisket? It looks to me like a packer that has some extra fat cap on it.
**Second... I know I should cut off the hard stuff but what are the opinions on scoring vs trimming the fat cap???
I use a simple SPOG rub and plan cook to about 190 IT since I like it sliced.
FWIW: I'm cooking on a Lang 60D and plan to use a mix of local Black Jack and White Oak. The Lang seems to run pretty consistent at 300~325* depending on which end I measure.
My briskets in the past have been cooked with the fat cap down, no flip or wrap since it acts like a sacrificial layer that can get stuck to the expanded metal cook grate. They've turned out OK but nothing to rave about.
Thanks to any who have some ideas.
**First... What is "heavy" brisket as compared to "regular" brisket? It looks to me like a packer that has some extra fat cap on it.
**Second... I know I should cut off the hard stuff but what are the opinions on scoring vs trimming the fat cap???
I use a simple SPOG rub and plan cook to about 190 IT since I like it sliced.
FWIW: I'm cooking on a Lang 60D and plan to use a mix of local Black Jack and White Oak. The Lang seems to run pretty consistent at 300~325* depending on which end I measure.
My briskets in the past have been cooked with the fat cap down, no flip or wrap since it acts like a sacrificial layer that can get stuck to the expanded metal cook grate. They've turned out OK but nothing to rave about.
Thanks to any who have some ideas.
