After lurking here on the forum for a while, I tried my first brisket. Only partially successful – due I think to the way it was cut. I would appreciate some advice. Here is my story:
Went to my local Fresh Market and asked for a brisket (not knowing for sure exactly what a brisket was). The butcher came back with a 10 lb slab of meat. When I said I needed less than half that, he said he could trim it for me. “Leave the fat cap’ says I (remembering the advice read here). Back he comes with a 3 lb slab that has almost no fat. Oh well, home and into the marinade. Onto Mr. Egg at 250 indirect no problem (did add some bacon strips to the no fat end). Could not get the polder above 170 and at 9 hours pulled the chunk and sliced. Wonderful favor, but dry and a bit tough. Noticeably better where there was some natural fat.
This newbie’s question : what should have I done different with the butcher? Buy the whole thing and cook it, trim it, divide it? Or ask the butcher to do something else?
Appreciate any advice you guys have. Even my partial success has whetted my appetite.