Rambo wrote:Looks good. Make sure when slicing you cut across the grain
Thanks, Rambo. I watched all of Franklin's brisket videos and a few others to make sure I carve it correctly too. Those cuts on the board next to the brisket were just off the end of the flat, so they were a little overdone.
Not sure if I trimmed the fat properly or not. Going by Franklin's videos, I guess I should I have trimmed a bit more of the deckle off too so I could be true Texas. The idea of getting some burnt ends sounded appealing though.