I’ve looked at the Cannondale 1000 and Cannondale 4000. Anyone have any suggestions on any of the Cannondale bicycles?

1. Look for a brisket that has a good fat cap. This is a layer of fat that should be about an 1/2 inch thick and equally distributed over the top of the of the brisket. The fat cap is key because it helps keep the brisket moist as it smokes. If the fat cap is irregular, it is best to trim it so it is roughly even across the brisket.

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2. Look for a brisket that is the correct size. The best brisket should be about 6-10 lbs in weight. If it is much less, it will dry out more easily. If it is much more, it will take longer to cook and the meat may become tougher and stringier. 8-10 lbs is about right.
3. Look for a brisket that is well marbeled. Make sure that the meat is a deep red color and has fat all the way through the meat and not just in one place. This mixture of red meat and fat is the marbeling. Brisket is a thick cut of meat and the fat that is located throughout the meat helps keep it moist while it cooks.
4. Look for a brisket that is unfrozen. An unfrozen brisket will be quite a bit more moist after smoking than one that has been frozen. If it has been frozen, the meat won’t be as red and the fat cap won’t be as white. Lift the brisket in the middle. If it is as rigid as a board, it has most likely been frozen. If it bends down on both sides of your hand, it is probably fresh. In addition, the more it bends, the less amount of connective tissue it has and therefore the moister it will be.

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