Quote:
Originally Posted by Buehler445
Fat cap up, cut against the grain.
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10-4 on the fat cap & against grain
Quote:
Originally Posted by KCUnited
Low and slow is preferred but you can high heat a brisket at 325-375 for 4-5 hours if you foil it. I've done several, but not with your set up. You'll lose some bark but you can keep it tender.
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Nope, won't be any bark... Still contemplating Orion or my infrared grill .... Infrared will get some bark when it's time...
What kind of beef cut will this taste similar too if done right?