Last year I did a brisket for Memorial Day.
Problem was, I started it the night before Memorial Day. So when the festivities were "kicking off," I was tired as hell.
Let's just say I do it a day early. What's the best way to do that. Let it cool and then stick it in the fridge?
Well, Long Island, a couple hours away from New York ******.
They do have lots of corned beef briskets that are up to 5 pounds, but they are all pre-marinated in some crap and supposed to be pot roast (the traditional Jewish dish).
You know how to choose one? Pick it up and bend it. If it bends easily then it probably does not have a 3" fat layer. You do want them to have fat, but you don't want to buy 6# of fat on a 12# brisket.