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Message
Posted on 7/23/13 at 2:53 pm to AlxTgr
quote:
The flats at Sam's have plenty of fat and are a better grade.
Better grade than what? This would certainly be relative to where you do your shopping. Unless Sam's has Waygu or prime flats, it should be pretty easy to find a comparable grade packer.
quote:
I prefer them to packers. Otherwise, I agree with you.
Different strokes, I guess, but why anyone would want to cook a brisket with no point puzzles me. It's the best part of the brisket...
Also, relative to the crutch, I prefer not to wrap my brisket unless time is pretty critical. I agree with Otis in that I like to take mine out of the smoker when it's just about got the color and bark that I want, then I put it in the oven at 225-250 to finish. I find wrapping moistens up the bark too much for my taste...
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