But after a SV, I wonder how much difference their will really be ? To be honest, Im just going to go by availability, and appearance (marbling). I'll get whatever they have that looks best. Heck, even $3.79 is 1/3rd the cost I pay for Ribeye steaks !
Right now, I'm just having the hardest time trying to figure whether I will do 60 hrs @ 135, or 30 hrs @ 155 ? In reality, I'll just have to try both and see which one works best for me. And what the heck, I'll be doing probably 3 or 4 separate cooks from one good sized brisket anyway I just need to do the 135 and 155 cook, from the same part (either the flat, or the point) so I'm comparing apples to apples... Probably start with the flat, as I hear the point is the best part, so Id rather experiment with the lesser stuff, and do the point once I have it all dialed in