quote:Originally posted by BRR:
The bummer of the above-mentioned brisket was that, when it came time to serve the 28+ guests, I was inside putting my kids to bed and my brother-in-law, the owner of said Traeger, sliced the whole thing with the grain! Hey, we all make mistakes. The flavor, juiciness, and perfect smoke ring were all there, but it was poorly served and the texture suffered. Oh well.
Sometimes the grain is hard to find on a cooked brisket. One trick is, while the meat is still raw and you can see the grain, partially insert a toothpick on the top along the direction of the grain. After it is cooked, find the toothpick, and cut crosswise from there.