« Reply #34 on: May 23, 2015, 10:25:12 PM »
Below select! That kind of scares me a little.
The briskets were well marbled with a normal amount of fat cap, very soft and bendable (almost like choice or prime) and had a very good rich color. What's scary about that? And like RAD said, when you low and slow it, it comes out tasty and tender no matter what the grade. The worst brisket I ever cooked came out fork tender and delicious (not counting the one I forgot about and it burned up).
I'm with you and am looking forward to your cook(s)!
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