Good evening to all I am going to try my first brisket tomorrow and was looking for pointers. Also trying to figure out what cut of brisket I have, as it came with the 1/4 cow I bought last year. I think it is a flat cut but I'm not sure what the top piece is. Any help would be greatly appreciated. I think I'm going to try the Travis method, does anyone have a short cut to the steps? Thanks
If all goes well my local Walmart has full packers for 2.69 lb and I would love to do one.