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Brisket Selection

I would like to attempt my first brisket on the green cooker this week.
Should I select section of the brisket or the whole thing?
Point or flat or both inn other words![p]Or should I just chop it up and make a scoff of jerky?[p]Roger!


  • Roger aka (Mop),
    I would suggest the whole "packer trimmed" brisket. It will have a good fat cap and it is much more forgiving than a "flat"! Just IMHO though![p]Good luck and good cooking! Keep us posted as to what you chose and how it goes.[p]Dr. Chicken

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