quote:Originally posted by snipes:
Doing my first beef brisket tomorrow. Reading up on techniques. I'm not a texas crutch guy, but will do it on this thing.
Unsure exactly what I have, as the in-laws brought it with them yesterday. It's 6 1/2 lbs. and part of a butchered half a cow they purchased.
That size is right in the window between start before bed or first thing in the a.m.
That is probably just the flat then. We had it with a fourth of a cow we purchased. It was fine, but cooked pretty quickly - I want to say it was done in like 6 hours - and I remember scrambling to figure out how to keep it warm until we were ready to eat.