Steven Hubbard
TVWBB Member
I used to cook only packers, but I've recently found that 4-5lb flat cooked at high temp is such an easy cook that it can be a staple. I can decide Saturday morning that I want brisket for supper and pull it off with minimum prep time.
Yesterday I got to try one with my new MAC knife which made for super-thin slices. Awesome. It's hard to keep them hot, but they were so tasty.
What does everyone do with the fat cap? I leave it on for the cook, but does anyone remove it before slicing?
Also, does anyone add beef broth while the brisket is foiled? Does that leave you moister meat when it's done?
Yesterday I got to try one with my new MAC knife which made for super-thin slices. Awesome. It's hard to keep them hot, but they were so tasty.
What does everyone do with the fat cap? I leave it on for the cook, but does anyone remove it before slicing?
Also, does anyone add beef broth while the brisket is foiled? Does that leave you moister meat when it's done?