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i need help quick from the meat experts
i have an end of the summer office party tommorow evening. i went to sams club tonite to pick up some ribs to start tommorow morning but wanted to do a brisket and a boston butt over nite. Sams had 1 brisket and it was pitiful, very thin. right next to the brisket was what i thought was a nice healthy brisket but on closer inspection the package red the following: beef round bottom,round cov
It looked alot like a brisket but i think it comes from back in the flank area im not sure. It may not be worth a flip but i wanted to try some type of beef low and slow so i thought i would go ahead and get it. Does anyone have any advise on what i have and how i should cook it. Have the egg at about 250 right now and getting ready to prep it. It willhave to be a quick prep. it does have a large fat cap on one side but alot of meat but enough fat that i think there will be some rendering and collagen breakdown. any advise would be appreciated.