That $120 brisket ruined my whole weekend

Honestly, I thought I was getting a deal on a prime packer from a local butcher near me in Kansas City. But after 14 hours in the smoker following Aaron Franklin's method, that thing came out tough and dry as cardboard. Ngl, I think they sold me a choice grade masquerading as prime for that price. Has anyone else gotten burned by a butcher passing off lower grade meat?

2 comments

2 Comments

charlie_fisher4527d ago

Trim the fat better next time and probe with a thermometer, not just time.

henry_kelly5428d ago

That "tough and dry as cardboard" part hit home. I grabbed a "wagyu" brisket from a place in Texas last year and it was basically just a regular brisket with a fancy sticker.