43fan wrote:

> Ok... so I've tried three different ways of doing my brisket, all of
> which have resulted in extremely tender, very tasty... but also dry
> meat at the end...

> Anyway... the problem is, IMO... I'm not buying brisket! Well, REAL
> brisket that is.. I have yet to find what everyone here(and most
> other places I read as well) calls a "packer cut" brisket. The
> largest I've found period is the one I did this past weekend, and it
> was 6.7lb. At most, a little less than 1/4" of fat on top, and not
> the entire brisket was covered with fat, about 1/3 of it on one end
> was strictly meat, no fat at all... and, very little marbling.

That's a trimmed brisket, probably just the flat. One suggestion I've
seen for cooking these is to layer bacon on top to provide a fat cap.
I've never cooked one, so I can't comment on the effectiveness of that.



Brian

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