thisguy05 said:
I have. Best brisket I've ever cooked. It didn't taste twice as good as prime, but it was so much easier to cook with all that fat that it might be worth it.
Thanks! It's just such a big difference and the HEB ones aren't small, so some were $140-$160 vs my Costco go to $50.
Also, I seem to have a tough time (pun intended) getting the flat really tender and juicy. Even the prime seems to just be too lean. I've tried both pink butcher paper and foil. The foil helps some but maybe it's getting over cooked. I pull when the probe reads 203 usually and let it Rest. I cook around 235 and spritz every few hours with a water pan as well.