Beef Brisket was cheap because it was tough and basically uneatable unless you slow cooked for many hours. But now it's some sort of Filet Mignon when it comes to cost. Yep, everyone is grilling and smoking them now so up goes the price. But, check out how you can take a TriTip steak or roast and turn it into a brisket, and real tender and moist in only a few hours! Only you'll know the difference, that's Pitmaster Privilege.

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