I did my 1st brisket and I thought it wasn't going to end well but once I had trimmed the fat from the "flat/point division and sliced it the flavor was a little on the less salty side but it's better to err with less than too much salt on beef. Salt tends to dry beef out quicker than pork and poultry for whatever reason. At any rate I give my effort on the first brisket a solid B+. The boiled peanuts get an A+, they're great!
And never leave ole Doc out of one
And never leave ole Doc out of one
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