mnsmoker
New member
I have been thinking about doing my first brisket in the #2 but the trouble is the only place I can find a whole packer they have only been stocking select grade. While I have done a bunch of choice grade briskets I am wondering if a select would be a waste of 30 bucks I read somewhere that selects are from older steers. I could always cube it up pop it back in and turn it into burnt ends. If anyone has had any luck or has any tips that would be awesome cause it looks like I will be stuck with the select..........made a pork butt today waiting on the stall.....celebrating a rare day in the teens up here.