Uncle Al
Senior Cook
My question is Is there a "right" texture for brisket? Kind of like butts are "right" when you can pull'em and ribs are "right" when you can tear'em easily by pulling apart two bones.
I know that they shouldn't be like pot roast but I was just wondring what you folks consider the right texture.
Al
I know that they shouldn't be like pot roast but I was just wondring what you folks consider the right texture.
Al