Quote:
Originally Posted by Fire Me Boy!
Sorry, must have misunderstood! 
I like a primarily chewy consistency, with a little crispiness in there. |
That's why I likes Sneads so much, perhaps crispy is too strong a term, but they used such fatty brisket for their ends that that good lattice work of bits of meat held together by rendered fat that was initially crispy but melted in you mouth like the perfect 'crispy bacon,' that 'grind to dust' quality of rendered fat. And like I said, the fat has a much higher potential for smoke absorbtion than meat, no matter how jerkified.
If, as it is your thread, we're limited to whether we prefer chewy smoke meat or falling off the bone tender smoked meat, I'll take tender.
