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Brisket Question

Cornbread WillyCornbread Willy Posts: 103
edited 10:28PM in EggHead Forum
Hi there everybody. I haven't ever cooked a brisket before, but I'm thinking it's about time. I've been reading the recent posts with interest. I'm going to poke around the various expert's private sites to hopefully find a walk-through of the process. I buy alot of meat at Sam's and was wondering if you guys use their briskets? Do theirs (his?) have fat caps on them or not? I gather I want to get one with a fat cap - is that right? Fat cap - that's a pretty funny concept if you think about it.[p]Thanks for your help. Hope everybody has a great weekend.[p]Jonathan


  • The Naked WhizThe Naked Whiz Posts: 7,780
    Cornbread Willy,
    I've bought flats from Sams. They seem to be pretty good to me, but I'm not an expert. They have had fat caps on them.[p]TNW

    The Naked Whiz
  • KennyGKennyG Posts: 949
    Cornbread Willy,[p]I've had very good luck with Sam's Club meat including briskets. There are always plenty to pick from and most with a decent fat cap of at least 1/4 inch.[p]K~G

  • CRCR Posts: 175
    Cornbread Willy, I have only done two briskets; the first one was great, the second not so good. Now I can't remember the details of the cut of meat, the set-up in the Egg, and the cooking times and temps from the first to the second cooks.[p]Lesson Learned--- keep good notes on all the details so you canadjust your process the next time.

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