Ordered 2 16-18 pound briskets from SRF during their buy-one-get-one promotion a couple of weeks ago. UPS was nice enough to drop the off this afternoon.
The plan at the moment is to do them in the PBC sometime around Christmas. As I generally do with local (lesser grade) brisket, I will separate the point and flat and trim most of the fat. Then, I'm thinking to try one with Black Ops rub and the other with BBBR. I've never cooked brisket graded better than choice, any thoughts? What about using/not using the crutch?
The plan at the moment is to do them in the PBC sometime around Christmas. As I generally do with local (lesser grade) brisket, I will separate the point and flat and trim most of the fat. Then, I'm thinking to try one with Black Ops rub and the other with BBBR. I've never cooked brisket graded better than choice, any thoughts? What about using/not using the crutch?
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