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Last minute brisket

zachawny
zachawny Posts: 20
in EggHead Forum
About 2 hours ago, I decided that brisket would be nice for dinner tomorrow night. Only place in my town that sells full packer is Wal-Mart, so had to settle for 13.2 pound select grade, obviously not the best grade of meat. Using Jack Daniels soaked wood for smoke. Plan to wrap with butcher paper tomorrow morning after the bark gets established. Will post more pictures as it progresses. 

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Comments

  • hoofaloos
    hoofaloos Posts: 242
    edited July 2015
    I cook those all the time as they're the most reliable place to get a packer here. They always turn out great. I think too much is made about differences in choice/prime/select on briskets and feel that the best results stem from the cooking process. 
    XLBGE- Napa, CA by way of ATX


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