as mentioned in the once a month cooking thread briskit is a feast that keeps on going for many meals. it is something that i love.(see my reply) when i cook a briskit I try to find on that is 1/2 the size of my BBQ grill being that i have the charcoal kind i try to also get some mesquite chips or when we lived in texas i would scour the lawn for pecan limbs or oak. nice and dry for good burning. and some green wood for good smoke. some cuts are vac packed and have more fat and some are trimmed in the market so they are more lean. being a purist with my briskit i like the fat ones. i try to find one that i can bend in the middle and ends while in the package so i know how much fat layer there is. sometimes ther is too much marble and no meat. so trial and error prevails.
