As others have mentioned, my Costco seems to only carry choice flats that are fairly thin......and that is it as far as Brisket goes. I will admit to being a brisket neophyte as I have only cooked 3 in my life, one was great following the "official" Pit Barrel Cooker web instructions, one was tough and dry and the the third one was simply OK. Since I love brisket I really need to refine my technique so I have confidence in my ability to turn out consistent results.
The flat options at Costco are all fairly small and thin from what I can tell. How should I cook this thing? Given the size I am guessing there will not be much of a stall which concerns me about turning out another dry and tough brisket. Any advice would be greatly appreciated. Thanks in advance.
The flat options at Costco are all fairly small and thin from what I can tell. How should I cook this thing? Given the size I am guessing there will not be much of a stall which concerns me about turning out another dry and tough brisket. Any advice would be greatly appreciated. Thanks in advance.
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