Texas BBQ master Aaron Franklin shares his thoughts on selecting his signature meat, beef brisket.

Look for tender, white fat:

Speaking of fat, I really do try to avoid briskets that sport heavy, compacted layers of rock-hard fat on the outside. In my experience, this kind of fat is a hallmark of a cow that’s been raised industrially on grain and fed all kinds of growth hormones and antibiotics to be brought up quickly and unhealthily to a slaughtering weight. I find much less of this fat on briskets from cows that have been more humanely raised. Tender, white fat is something I really like to see.

Happy St. Patrick's Day! All hail corned beef and cabbage...