I bought a half of a grass fed, pasture raised, no hormone, black angus cow recently. The brisket is only about 2 pounds and only about 2 inches thick - not anywhere near what I am used to buying the the supermarkets. Anyway, would I cook it the same as y'all do?
Another question, someone told me to marinate it. Does anyone use a liquid marinade on a brisket? From what I read most just use a dry rub.
Any other tips on this type of lean meat on the BGE?
Thanks in advance.
Born and raised in NOLA. Now live in East TN.