43fan wrote:
> Thank you everyone for the replies. I figured as much... Not sure if I'll
> be able to find anyone around these parts that sell whole packer cuts or
> not. I know someone mentioned Walmart, but the one here has never had
> anything besides corned beef brisket.

Go to the Walmart, ask for the store manager during day working hours
and ask them to bring you in 3 packer cuts of beef brisket for you from
their distribution center. They run out during the winter here and I
emailed Walmart and requested some and sure enough they sent them to the
store. Plus, some store only carry them during the summer months only.
>
> Something else has me wondering too... the brisket that I am able to get...
> am I taking it to too high a temp then? I've been told(and so far, like I
> said, the tenderness is definitely there) that I need to get it to the
> 185-190 range for the collagen to break down and get the tenderness I'm
> looking for. With the trimmed brisket I'm getting, if I take it to say 165
> or so, would that be close to the same tenderness but possibly keep it from
> being so dry? Or am I just basically out of luck with what I'm able to get?

Cooker temp should run on average 260 degree F, meat should run internal
temp of 195F, then take meat off, wrap in foil, place in an ice chest
for 3 hours minimum to overnight.
snip
> Thanks again!!



--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"